5,461 serve recipes

Spaghetti and crabmeat in a slow-simmered tomato sauce with sherry, garlic, and herbs, served over angel hair pasta with fresh Parmesan. A restaurant-style Italian-American seafood pasta.

Indonesian nasi goreng with pork, chicken, shrimp, fresh chilies, soy sauce, and a sliced thin omelette on top. The classic Indonesian fried rice served with shrimp crackers for crunch.

Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.

Retro jello salad made with lemon gelatin, hot tomato juice, and hard-boiled eggs set in a mold. A savory vintage side dish served on a bed of lettuce.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Two-ingredient cream cheese salsa dip that takes 10 minutes to make. Creamy, tangy, and slightly spicy, served cold with tortilla chips. The easiest party dip you'll ever make.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Breaded paprika pork tenderloin sandwiches pounded thin, pan-fried crispy, and served on onion rolls. A homemade take on the Midwest pork tenderloin sandwich with a golden, crunchy crust.

A puffy, golden oven-baked Swedish pancake sweetened with honey and made with whole wheat and all-purpose flour. Serves 4 for a cozy weekend brunch with minimal fuss.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Spicy orange beef stir-fry with flank steak, orange zest, marmalade, soy sauce, and dried chili. A glossy, citrusy wok dish served over rice and ready in 20 minutes.

Moroccan beef tagine slow-simmered with saffron, ginger, cumin, and sweet pitted prunes, finished with toasted sesame seeds. Serve over couscous with chickpeas for a fragrant North African feast.

Easy Orange Julius copycat blends orange juice with whipped topping mix and a splash of lemon for that frothy mall-classic foam. Four ingredients, one blender, served over ice.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.