5,556 serve recipes

Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.

Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Double chocolate banana snack cake loaded with cocoa and chocolate chips, made with ripe mashed bananas for extra moisture. A one-bowl, no-mixer recipe that serves eight.

This German-American classic from Chicago's Berghoff restaurant features butter-seared beef strips simmered with mushrooms, peppers, and dry white wine in a silky gravy. A Midwestern comfort food icon, best served over egg noodles or dumplings.

Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Start a fire in your mouth with this savory side dish that tastes great when served with steak.

This half-soup, half-stew recipe will serve 4 as an appetizer or two as the main course.

For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.

A dense, fudgy flourless chocolate torte with ground almonds and cognac. Naturally gluten-free, baked low and slow for a rich, truffle-like texture. Serve with whipped cream and raspberries.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Red-cooked beef and carrots braises chuck in teriyaki with fennel seed, clove, and scallions. A Chinese-style home braise served over noodles with warm aromatic depth.

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Hungarian-style chicken paprikash with onions, sweet paprika, and sour cream sauce. Classic comfort food served over noodles or dumplings.