5,556 serve recipes

Tropical chicken salad with curry-chutney mayo, pineapple, apple, coconut, almonds, and raisins. A 10-minute no-cook coronation-style salad served over watercress with avocado.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.

Fresh peaches poached in a peach wine and sugar syrup with crystallized ginger. Served warm or chilled for an elegant, simple fruit dessert.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.

Pumpkin ravioli folds ricotta, pumpkin, and nutmeg into a tomato-tinted homemade pasta dough, then serves with warm pumpkin seed sauce. A fall dinner project with built-in wow factor.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.

Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.