542 plate recipes

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Honey mustard grilled steaks and red onions get a five-minute Dijon glaze with honey, cider vinegar, and hot sauce. Sticky, tangy, and ready in under 30 minutes from grill to plate.

Hake fillet wrapped in serrano ham over spinach, served with homemade potato gnocchi and a creamy roasted red pepper sauce. A restaurant-worthy plated dinner that layers flaky white fish, crisp-salty ham, and silky sauce.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Molded mandarin cranberry relish with whole cranberry sauce, mandarin oranges, celery, and walnuts set in gelatin. A festive Thanksgiving side dish that holds its shape on the plate.

Tender whitefish fillets baked in white wine and Dijon mustard, topped with earthy fiddlehead ferns and finished with a swirl of butter. Spring on a plate in just 25 minutes.

Sea bass Veracruzana: Mexican Gulf-style seared bass finished in a bright broth of tomato, jalapeño, green olives, lime, and oregano. A 40-minute coastal classic served in soup plates.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Chocolate nut upside-down Bundt cake with a buttery brown sugar walnut crown. Inverts onto a plate showing off a glossy caramel-pecan top layer.

Fruited cheese log of Monterey Jack and cream cheese blended with dried apricots, dates, raisins, and sherry, rolled in walnuts. The holiday appetizer plate centerpiece.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Bread machine pistachio olive bread blends chopped pistachios and briny Greek olives into a savory quick bread enriched with olive oil and eggs. A Mediterranean-style loaf for cheese boards and antipasto plates.

Chili and corn relish piles fire-charred Anaheim and yellow chilies with sweet corn, red onion, and lime juice. A 10-minute Southwest condiment that turns grilled white fish into a real plate.

Flaky crescent roll pastries stuffed with a sweet cream cheese, vanilla, and lemon filling. Just 5 ingredients, 25 minutes, and 16 golden little bites that vanish the moment they hit the plate.