5,556 serve recipes

Grilled jumbo shrimp marinated in citrus zest and herbs, served over sauteed vegetables with a triple-citrus honey-Dijon vinaigrette. An elegant plated dinner.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Low-fat sherried beef stir-fry with round steak marinated in dry sherry and soy sauce, tossed with carrots, green pepper, and onion in a glossy cornstarch sauce. Served over hot rice.

Celeriac and apple salad with yogurt, red onion, and a blender honey mustard vinaigrette, served on spinach with radishes. A bright, bistro-style salad in 15 minutes.

Andalusian gazpacho with 3 pounds of fresh tomatoes, bread, garlic, olive oil, and white wine vinegar, served ice-cold with a spread of diced vegetable garnishes. No cooking required.

Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Easy to put together, and just let the crock-pot do its wonder. A warm and delicious meal is ready to serve when you come home from work.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Frozen no-bake blueberry pie with a creamy sweetened condensed milk filling, tangy lemon juice, and whipped topping layered with blueberry pie filling in a shortbread crust. 20 minutes to assemble, then just freeze and serve.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Holiday pasta bake layers penne with eggplant tomato sauce, creamy ricotta, mozzarella, and Parmesan. A make-ahead crowd-feeder that bakes into a bubbling, cheesy, eggplant-rich casserole. Serves eight from one dish.