5,556 serve recipes

A traditional and scrumptious garlic bread that's extremely easy to make. Can be served plain or with pasta.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Buttery shrimp seasoned with chili powder, paprika, and cumin served on golden toasted bread with fresh watercress. A quick Mexican-inspired appetizer ready in 25 minutes.

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.

Horseradish-breaded pan-fried fish served over buttery mashed potatoes with a fresh chive oil drizzle and crispy fried leek garnish. A restaurant-quality dinner at home.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Crispy breaded chicken breasts served on angel hair pasta nests with marinara sauce and a three-cheese melt of mozzarella, cheddar, and Colby. A chicken parm-style dinner ready in 40 minutes.

Crispy oven-baked fish fingers coated in toasted whole-wheat breadcrumbs, served with a tangy yogurt-Dijon dipping sauce. A healthier homemade take on the freezer-aisle classic.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Three-layer chocolate pudding cake with rich chocolate custard between cocoa sponge layers, baked in a water bath and served with a Grand Marnier bittersweet chocolate sauce.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.