Simple and delicious recipes for main dishes with photos

This section presents simple and delicious step-by-step recipes for main dishes with photos, which any beginner cook can prepare.

Meat Dishes

Simple recipes for meat dishes with step-by-step instructions.

View

Dishes from Grains and Beans

Step-by-step photo recipes for dishes from grains and mushrooms.

View

Dishes from Offal

Recipes for delicious dishes from offal to suit all tastes.

View

Vegetable Dishes

Original simple and delicious dishes made from vegetables.

View

Fish and Seafood Dishes

Healthy and delicious step-by-step recipes for fish and seafood.

View

Dishes with Eggs, Cheese, Milk

Recipes with eggs, cheese, and milk for every day and taste.

View

Mushroom Dishes

Simple step-by-step recipes for mushroom dishes.

View

Dumplings

Recipes for dumplings with various fillings at home.

View

Main dishes are also referred to as main or primary dishes. Their main ingredients typically include fish or meat, while vegetarian cuisine often features legumes and mushrooms. They are accompanied by various side dishes and sauces. Many dishes made from grains, vegetables, and dairy products can also be classified as main dishes.

The recipes for main dishes are so diverse that it's impossible to give a definitive answer about what can be made from a particular product. Many of them can be augmented and combined to taste, and even a single dish can take on a different flavor with various sauces.

The entire lunch menu is composed based on the main dish. It is to this dish that side dishes, soups, beverages, and desserts are matched.

On our website recepty.mobi, you can find simple step-by-step recipes for main dishes for every day with photos. Preparing them doesn't always require a lot of time and effort. Each recipe includes the required time, guiding you to successfully prepare a delicious lunch for serving.

Write a comment

Wine-honey glazed chicken wings in the oven are an impressive appetizer for a casual party or a family dinner that always disappears from the table first. The defining feature of this recipe is its thick, fragrant marinade of red wine, honey, soy sauce and spices, which not only infuses the meat with rich flavor but also creates a beautiful glossy caramel crust on the wings as they bake. Pat the wings dry and pour over the marinade made from wine, honey, soy sauce, crushed garlic, paprika, black pepper and a drop of oil. Marinate for at least 1 hour, preferably 2-3 hours, in the fridge. Arrange on a parchment-lined baking sheet and bake at 200°C (400°F) for about 35-40 minutes, brushing occasionally with the remaining marinade. Proportions for 1 kg of wings inside.

Details: Author: Artyom; 26 November 2020; Last Updated: 29 March 2026

Write a comment

Cevapcici are the famous skinless meat sausages of the Balkans — Bosnia, Serbia and Croatia all claim this juicy, finger-shaped grilled specialty. They're traditionally cooked over charcoal but you can absolutely make excellent cevapcici at home in a regular skillet. The secret is in the mince: a 50/50 mix of beef and lamb (or pork), passed through the grinder twice, with plenty of fresh garlic, a tiny pinch of baking soda for fluffiness and a splash of ice-cold water or sparkling water, which makes the sausages incredibly juicy. Shape into finger-length logs and pan-sear over high heat until deeply browned. Authentic proportions and serving suggestions inside.

Details: Author: Artyom; 20 November 2020; Last Updated: 29 March 2026

Write a comment

Cooking chicken wings with honey in the oven won't take much of your time. Combined with a lemon-honey marinade, they will delight your entire family.

Details: Author: Artyom; 17 November 2020; Last Updated: 29 March 2026

Duck with apples and oranges in the oven

Write a comment

Duck with apples and oranges in the oven is an incredibly delicious, tender, and juicy dish. Today we will stuff the duck with apples and oranges, having marinated it first.

Details: Author: Artyom; 14 November 2020; Last Updated: 29 March 2026

Write a comment

Green lentil pilaf is a nourishing, protein-packed dish that comes together in a single pot in just 30 minutes — equally good as a vegetarian main course or a hearty side dish for grilled meat. Unlike red lentils that turn to mush, green lentils hold their shape and turn out beautifully fluffy with a subtle, nutty flavor. There's no need to pre-soak them. Rinse the lentils, cover with water at a 1:2.5 ratio, add sautéed onion and carrot, season with salt and spices and simmer covered for 25-30 minutes. Finish with fresh garlic and herbs for aroma. Exact proportions for 4 servings and how to adjust the texture from fluffy to creamy inside.

Details: Author: Artyom; 08 November 2020; Last Updated: 29 March 2026

Duck in the oven is tender and juicy with oranges in foil

Write a comment

Preparing tender and juicy duck in foil in the oven is distinguished not only by its remarkable simplicity but also by its accessibility — even a beginner cook can make this restaurant-level dish without much fuss. Duck cooked in foil comes out incredibly soft, tender, melt-in-the-mouth and literally infused with the aroma of juicy oranges and spices. It's the classic French "duck à l'orange" adapted for home conditions using ordinary foil instead of a special duck pan. Perfectly suited for Christmas, New Year and any festive table. Rub the duck with a mix of salt, black pepper, garlic, honey and herbs. Stuff the cavity with orange wedges and thyme sprigs. Wrap tightly in foil and roast at 180°C (350°F) for about 1.5-2 hours. 15-20 minutes before it's done, unwrap the foil for a golden crust. Proportions for a 2 kg duck inside.

Details: Author: Artyom; 07 November 2020; Last Updated: 29 March 2026

Write a comment

Millet porridge with milk on the stovetop is one of the healthiest dishes in Russian cuisine, and many people undeservedly overlook it simply because they don't know the two key secrets: how to get rid of millet's characteristic bitterness and how to nail the right grain-to-milk ratio. Rinse the millet several times in cold water, then pour boiling water over it and drain — this single step removes the bitterness completely. First simmer the grain in water until half-cooked (1 cup of millet to 2 cups of water), then add hot milk (3 cups), salt and sugar to taste and let it cook on the lowest heat for another 15-20 minutes under a lid until all the liquid is absorbed. Finish with a knob of butter. The result is fluffy, fragrant, gently sweet porridge. Proportions for 4 servings inside.

Details: Author: Artyom; 06 November 2020; Last Updated: 29 March 2026

Semolina porridge with milk without lumps

Write a comment

Russian semolina porridge on milk without lumps is one of the most beloved dishes of our childhood, made by moms and grandmas for breakfast at home and in kindergartens. The main difficulty with semolina porridge that almost every cook faces is the unpleasant lumps that ruin the flavor and texture of the dish. In reality the solution is simpler than it seems: just add the semolina to the hot milk in a thin stream while stirring constantly — and the porridge will turn out perfectly smooth, tender and fragrant, just like grandma's. Bring milk to a boil, add a pinch of salt and sugar to taste. Reduce the heat to medium and pour in the semolina in a thin stream, whisking constantly. Cook for 3-5 minutes, stirring continuously, until thickened. Cover and let rest for 5-10 minutes, finishing with a knob of butter. Proportions for 2 servings inside.

Details: Author: Artyom; 03 November 2020; Last Updated: 29 March 2026

Write a comment

Veal stroganoff in sour cream–tomato sauce is a classic dish of 19th-century Russian cuisine — originally created for Count Stroganoff and today recognized around the world as one of the most elegant yet straightforward meat dishes. The defining feature is tender veal cut into thin matchsticks and quickly seared over high heat, then simmered in a thick sour cream–tomato sauce for just a few minutes — exactly what keeps the meat soft and juicy. Cut the veal across the grain into thin matchsticks, dust with flour and sear over high heat until golden, then add sautéed onion, sour cream, tomato paste, salt, pepper and a little broth or water. Simmer covered for 5-7 minutes until the sauce comes together. Serve with mashed potatoes or buckwheat. Proportions for 500 g of veal inside.

Details: Author: Artyom; 17 September 2020; Last Updated: 29 March 2026

Write a comment

A whole stuffed carp baked in the oven is an impressive holiday centerpiece that always commands attention at the table. The whole golden-skinned fish with a juicy vegetable filling looks ceremonial yet cooks just as easily as a regular bake. Clean and gut the carp thoroughly, remove the gills (this is essential — otherwise the fish will turn bitter), and rub with salt, pepper, lemon juice and spices inside and out. Stuff the cavity with sautéed onions, carrots and mushrooms, lemon slices and dill sprigs. Bake on a foil-lined sheet at 180°C (350°F) for 50-60 minutes until cooked through. Proportions for a 1.5-2 kg fish and serving tips inside.

Details: Author: Artyom; 12 September 2020; Last Updated: 29 March 2026

Page 19 of 36

Categories

Simple and delicious recipes for main dishes with photos

Meat Dishes

Dishes from Grains and Beans

Dishes from Offal

Vegetable Dishes

Fish and Seafood Dishes

Dishes with Eggs, Cheese, Milk

Mushroom Dishes

Dumplings

Baked Chicken Wings in the Oven

Chevapchichi in a skillet at home

Baked Chicken Wings with Honey

Duck with Apples and Oranges in the Oven

Green Lentil Porridge in a Pot

Duck in the oven soft and juicy with oranges in foil

Millet Porridge with Milk in a Pot – 100% Without Bitterness

Semolina Porridge with Milk without Lumps – Grandma's Recipe

Beef Stroganoff with Veal in Sour Cream-Tomato Sauce

Stuffed Carp Baked in the Oven