5,556 serve recipes

Flourless chocolate mint truffle cake with only 6 ingredients. Dense, fudgy, and melt-in-your-mouth rich, served over bourbon creme anglaise.

Creamy frozen peach drink blended with peach ice cream, coconut cream, and soda water, served in a chilled glass with fresh mint. A tropical non-alcoholic treat.

Light spiced apple cake with nutmeg and ginger, topped with cinnamon-walnut sugar before baking. Cut into rectangles and serve warm or at room temperature for coffee cake perfection.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.

Garlic steak stir-fry with round steak or venison marinated in soy, sherry, and ginger, then wok-seared with green peppers and water chestnuts. Served over rice.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.