5,556 serve recipes

Real-meat mincemeat in a manageable 20-serving batch. Beef, suet, apples, raisins, citron, and orange zest simmer with strong coffee, molasses, and warming spices into a deeply flavored holiday pie filling.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Chicken breasts baked under a homemade ratatouille of eggplant, zucchini, summer squash, bell peppers, and tomatoes with fresh oregano. Serve over pasta or rice.

Easy Asian-style beef stir fry with carrots, celery, water chestnuts, and creamy cheese sauce. A 20-minute retro dinner served over fluffy rice.

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Grilled Italian shrimp and salami skewers served warm over fresh mozzarella with a balsamic vinaigrette drizzle and fresh basil. Antipasto on a plate, ready in about 20 minutes from the grill.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Mimi's bread pudding made with French bread soaked in evaporated milk, bananas, raisins, and a full ounce of vanilla. Served with a buttery whiskey sauce.

Lone dao jiow is a Thai coconut-fermented soybean dipping sauce served warm with fresh cucumber, cabbage, and green beans. Salty, sour, sweet in every bite.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

Halibut piccata broiled with Parmesan and served with a white wine, lemon, and caper sauce. A lighter fish take on classic chicken piccata ready in 30 minutes.

Chicken apple salad with diced unpeeled apples, celery, raisins, and lemon-mayo dressing served in crisp lettuce cups. A light, crunchy no-cook chicken salad ready in 5 minutes.

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.