1,594 serve recipes

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

Cranberry ginger tea steeped with fresh ginger slices and whole cranberries, finished with cranberry juice and nutmeg. A caffeine-free herbal tea served warm or iced with mint.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

This is a great cake to serve with hot spicy cider. It is moist, fruity and sparkled with spices. It is an especially fine choice as a gift fromyour kitchen during the holiday times.

Daall-Mepali lentil soup is a Nepali-inspired dal with soft lentils, tomato, onion, and garlic in a spiced paste, served over rice. Vegetarian, warming, and budget-friendly.

Tender sliced pears baked beneath a rich cocoa batter with dark brown sugar and golden syrup. This British-style chocolate pear pudding serves 8 and comes together in about an hour.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

A no-bake chocolate icebox cake layered with cubed pound cake and mocha-spiked chocolate pudding set with gelatin. Chill, slice, and serve. The easiest chocolate dessert you'll ever make.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.

Potted herrings in Guinness bake rolled herring fillets in a stout-and-vinegar bath with onion, bay, cloves, and peppercorns. Classic Irish preserved fish, served cold.

Crushed red potatoes mixed with buttermilk and scallions, pressed into a skillet, and pan-fried until the bottom turns golden and crisp. Slice into wedges and serve hot.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.