5,556 serve recipes

Cantaloupe balls and blueberries in a fresh mint sugar syrup served as a fruit salad or chilled dessert with whipped cream. A light, refreshing summer fruit dish.

Fluffy couscous pilaf with toasted coriander seeds, red bell pepper, cayenne, and cinnamon, finished with fresh mint. Served with a blended saffron cream of Neufchatel cheese and yogurt.

Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.

Dark molasses gingerbread cake with cinnamon, ginger, and cloves baked in a ring mold and served warm with lemon whipped cream. Dense, spicy, and deeply flavored.

German apple cream kuchen with yeast dough base, cinnamon apples, and creamy cheesecake topping for an elegant hybrid dessert best served warm from the oven.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

Warm lentil salad with stir-fried carrots, celery, scallions, and water chestnuts tossed in balsamic vinaigrette. High-fiber, diabetic-friendly, and served on crisp lettuce.

Golden-browned chicken simmered with zucchini, tomatoes, oregano, thyme, and briny green olives. A rustic Mediterranean one-pot meal served over white rice.

Classic coffee Irish cream liqueur with whiskey, Kahlua, and sweetened condensed milk ready in 1 minute. Shake, chill, and serve this creamy homemade holiday cocktail.

Pesto potato-sausage salad with red potatoes, browned kielbasa, cherry tomatoes, and a basil pesto-vinegar dressing. Served warm or at room temperature with just 5 ingredients.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.