780 serve recipes

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Simple stovetop oatmeal with diced Granny Smith apples cooked right into the porridge. Apple juice and cinnamon sweeten the pot, no sugar needed. Serve hot with milk.

Traditional British boiled plum pudding wrapped in muslin and simmered for 5 hours. Loaded with suet, currants, raisins, and warm spices, then doused in rum. Serves 8.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Spanish seafood empanadillas filled with shrimp, bay scallops, anchovy, peppers, and tomatoes in a flaky lard pastry crust. Baked golden and served warm or at room temperature.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Cumin-spiced black beans simmered with sauteed onion, garlic, and lemon juice, served over brown rice or whole wheat couscous. A budget-friendly, protein-packed vegan meal.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Cape Breton scones with sour cream, raisins, and a sugar-sparkled top. Tender, golden wedges baked in under 15 minutes. Serve warm with butter, jam, or honey.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.