5,556 serve recipes

Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.

Cuscusu is a Sicilian shellfish and couscous soup with mussels, clams, shrimp, and scallops in a saffron-tomato broth. Steamed couscous served in bowls with a rich seafood stew ladled over.

Slow cooker chicken breast in creamy mushroom and chicken soup gravy, served over Rice-a-Roni. Five ingredients, zero babysitting. Just dump, set, and come home to dinner.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Homemade perogies filled with cheddar, mashed potato, and sauteed onion. Boiled, then tossed with golden butter-fried onions and served with sour cream. Pure Eastern European comfort food.

Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.

Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.

Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.

Wisconsin-style pizza fondue with ground beef, cheddar, mozzarella, and pizza sauce seasoned with fennel and oregano. A hearty, meaty dip served with crusty bread for dunking.

Smooth and creamy chicken pâté blended with Neufchâtel cheese, dry sherry, and a hint of nutmeg. No cooking required. Just blend, chill overnight, and serve with crackers.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

An easy to make sweet and tangy chicken recipe best served over rice.