5,556 serve recipes

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.

Steamed chocolate hazelnut pudding with grated chocolate, ground hazelnuts, and folded egg whites, served with lightly whipped cream. A classic British-style dessert.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Neapolitan mushroom soup with dried porcini and fresh mushrooms, plum tomatoes, marjoram, thyme, and an egg-yolk-Parmesan liaison thickener served over toasted Italian bread.

A light Chinese chicken noodle salad with angel hair pasta, shredded chicken breast, crisp snow peas, cucumber, and red bell pepper tossed in a teriyaki-sesame-rice vinegar dressing. Served cold or at room temperature.

Crispy fried crab croquettes seasoned with cayenne, white pepper, and garlic, served with a cream of wine sauce. Old-school Southern entertaining at its finest.

Individual stuffing portions made in the microwave with buttery onions, celery, mushrooms, sage, and chicken broth. Adorable single-serve holiday stuffing in custard cups.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.

Browned chicken pieces simmered in a curried tomato broth, then smothered in a rich, velvety peanut butter sauce. Inspired by West African groundnut stew, this one-pot comfort meal is served over rice.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.