5,556 serve recipes

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Crisp snow peas, raw zucchini, cherry tomatoes, and toasted pine nuts tossed in a shallot-red wine vinaigrette and served chilled. A fresh, light side dish for two.

Apple apricot strudels wrapped in flaky phyllo pastry with slivered almonds, bread crumbs, and a hint of nutmeg. Dusted with powdered sugar, served warm with custard.

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

Pan-fried sea scallops with a crispy bread crumb crust, sauteed in butter with a quick white wine pan sauce. Served over rice for an elegant 30-minute dinner.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Pan-seared lamb loin chops pressed with a garlic-parsley rub, served over a Greek-style couscous salad with tomato, cucumber, feta, and fresh dill. A bright Mediterranean dinner ready in 25 minutes.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.

An old-fashioned steamed pudding studded with fresh blueberries, made with bread crumbs for a soft, cakey texture. Serve warm with your favorite sweet sauce for a nostalgic homestyle dessert.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.