5,461 serve recipes

Roasted beef tenderloin crusted in cracked peppercorns, Dijon mustard, butter, and parsley, sliced thin and served with a creamy horseradish-mustard sauce. A dinner-party showstopper.

Louisiana gumbo built on a classic roux with okra, bell pepper, celery, onion, tomatoes, and your choice of shrimp, chicken, or crawfish. A Creole one-pot served over rice.

Authentic jhinka masala with plump shrimp simmered in a fragrant blend of mustard seeds, cumin, turmeric, and fresh ginger. Ready in 30 minutes and served over nutty basmati rice for a weeknight Indian curry that hits every warm, spicy note.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.

Italian mushroom piccante with sliced white mushrooms simmered in tomato, basil, parsley, capers, and a tangy white wine vinegar finish. A versatile antipasto served hot or at room temperature.

Cranberry-cherry cooler: a blender-quick punch of tart cranberry juice, bright orange juice, and cherry drink mix served over ice. Ten minutes, four ingredients, party-ready pitcher drink.

Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.

Two ingredients, zero effort, four hours in the oven. Stewing beef and cream of mushroom soup transform into fork-tender, gravy-rich comfort food. Just serve over egg noodles.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Crispy breadcrumb-coated chicken baked with onion halves, then served with a creamy sour cream pan sauce made from the drippings. Fork-tender comfort food for 8.

Kalamarakia Tursi is a Greek pickled squid appetizer simmered in olive oil with rosemary and parsley, then marinated in white vinegar with garlic and peppercorns. Serve cold as a tangy meze.

Microwave chocolate pots de creme melt German chocolate with cream and sugar, then temper with egg yolk and chill into a velvety French dessert. Single serving in 10 minutes hands-on.

Not your grandma's carrot cake. This one's spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.