5,556 serve recipes

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Slow-baked rice pudding with almonds, coconut, and raisins. Cooked low and slow in milk until thick, creamy, and golden on top. Serve warm or cold.

Hot baked chipped beef dip with cream cheese, sour cream, green pepper, and crunchy pecans on top. A retro crowd-pleasing appetizer that's ready in 40 minutes. Serve with crackers or chips.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.

Filet mignon and fresh oysters marinated in vermouth and Creole seasoning, served over spinach with a zesty horseradish sour cream sauce. A bold Louisiana surf and turf that brings the bayou to your table.

Apple sausage pancakes fold browned breakfast sausage and shredded apple into a cinnamon-spiced pancake batter, served with a quick homemade cider syrup. A 20-minute fall brunch standout.

Ginger chicken stir-fry with soy sauce, sherry, and brown sugar served over quick-cooking rice and vegetables. A complete weeknight dinner in about 25 minutes.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Lemon chicken casserole with browned breast pieces baked under lemon slices, brown sugar, and chicken broth. A sweet-tart baked chicken dinner with caramelized lemon glaze, served over wild rice.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Creepy-crawly edible hornworms made from cucumber strips, cream cheese, and string cheese, served in hollowed-out tomatoes. A no-cook Halloween snack kids can help make.