2,090 serve recipes

Red grapes with a creamy banana-yogurt sauce spiked with rum, served in wine glasses with mint or pistachios. A healthy, elegant no-cook dessert in 10 minutes.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Pineapple charlotte with crushed pineapple, unflavored gelatin, beaten egg whites, and whipped topping. A light, airy no-bake dessert served in stem glasses with a cherry on top.

Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Pan-seared ling cod fillets deglazed with grapefruit juice, served with warm grapefruit sections and creamy avocado slices. A light, elegant 30-minute dinner.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Baby Bean Burritos are bite-sized appetizer rolls stuffed with spicy refried beans, Monterey Jack, jalapeño, and cumin, wrapped in warm flour tortilla halves. Serve with sour cream and salsa for easy party snacking.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Cantaloupe balls and blueberries in a fresh mint sugar syrup served as a fruit salad or chilled dessert with whipped cream. A light, refreshing summer fruit dish.