5,556 serve recipes

Chilled seedless grapes served in fresh orange and lime juice with mint. A light, no-cook fruit cocktail appetizer or refreshing summer dessert.

Rice pilaf tossed with Italian dressing, soy sauce, fresh spinach strips, scallions, and crumbled bacon. A make-ahead potluck salad that serves 50 and gets better as it chills.

Turkey Waldorf salad with rice, diced apples, celery, almonds, and poppy seed dressing. A protein-packed twist on the classic Waldorf served on lettuce leaves.

Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.

Rahmschnitzel is a classic German veal escalope pan-fried and served under a silky cream sauce with button mushrooms, chives, and a whisper of nutmeg. Weeknight-elegant.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.

Flank steak braised in a tangy ketchup, Worcestershire, and lemon sauce until fork-tender. A slow-cooked, budget-friendly beef dinner served over rice.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Vegan lentil rice roast with cashew gravy: a hearty sliceable loaf of lentils, millet, and brown rice bound with ground cashews, sage, and oats. Served under a silky blender cashew gravy.

Crispy spring rolls filled with chorizo, Chinese mushrooms, rice sticks, cabbage, and bean sprouts in an oyster-sesame sauce. Double-fried for extra crunch and served wrapped in lettuce leaves.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Cheese and crabmeat casserole layered with Old English cheese, white bread, and crab, baked in a custard. A retro baked strata served with mushroom sauce.

Irish potato and apple pudding wraps spiced apples in a soft mashed-potato pastry, then steams it in a basin until tender. A traditional rural Irish dessert served with cream or custard.