5,461 serve recipes

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.

Mealie bread: a South African steamed corn bread made with fresh corn, cooked in a covered basin set in boiling water until dense and moist. Sliced and spread with butter, served hot or cold.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Sailor's duff: a steamed molasses pudding from the age-of-sail tradition. Moist, dense, and warmly spiced, traditionally served with hard sauce or vanilla cream.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Borden's and Gordon's punch: French vanilla ice cream blended with vodka, cold coffee, and creme de cacao. A retro punch-bowl White Russian for a crowd, served slushy by the ladle.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

Banana split sundae for one with homemade microwave hot fudge, ice cream, peanuts, and a quartered banana. Single-serving solo dessert ready in five minutes.

Slow cooker tangy chicken simmered in a sweet pineapple-orange and ketchup sauce with warm spices. A dump-and-go crockpot dinner served over fluffy couscous. Set it and forget it.

Crab marinara with a pound of crab meat simmered in a from-scratch tomato sauce with fresh tomatoes, oregano, basil, and a kick of cayenne. Served over spaghetti or rice.

Stromboli stuffed with ham, salami, provolone, and mozzarella in frozen bread dough with Italian herbs. Golden, buttery, and ready in 35 minutes. Serve with marinara.

Cream cheese cookie bars with a buttery brown sugar walnut crumble crust and tangy cheesecake filling. Easy to bake, cut into squares, and best served chilled.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.