83 serve au recipes

Lots of flavors and textures, the beef is tender and succulent. Serve a bowl of this delicious stew with some crusty bread to complete a meal.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Curry yogurt dip and dressing with ginger and cayenne, blended smooth in minutes. No cooking required. Drizzle over chicken salad, pair with grilled fish, or serve as a veggie dip.

Simple Italian tomato salad with fresh mozzarella and onions. Toss with dressing, chill 30 minutes, and serve as a side or over toasted bread for easy bruschetta.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Spain's beloved tortilla española: thinly sliced new potatoes and sweet onions slow-cooked in olive oil, bound with eggs, and baked until golden. Serve at room temperature for the authentic experience.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Cream cheese dip with crumbled bacon, green olives, Parmesan, and hot sauce. Shape it into a cheese ball or serve as a dip with wheat crackers. No cooking required.

Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.

Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.

Roasted cauliflower and Brussels sprouts tossed with red beans in a tangy mustard-lemon dressing. A protein-packed vegetarian side that's hearty enough to serve as a light main course.

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.