1,594 serve recipes

Tea and fruit nectar punch with simple syrup and soda water. Use peach, mango, pear, or apricot nectar for a fizzy, refreshing party drink. Chill before serving.

Vietnamese-style beef and French fries with thin-sliced sirloin in a savory fish sauce glaze, served over crispy matchstick potatoes. A sizzling 20-minute stir-fry that earns its 5-star rating.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Fresh ahi tuna maki rolls wrapped in nori with seasoned sushi rice and wasabi, served with pickled ginger, julienned daikon, and carrots. Make sushi-bar quality rolls at home in 25 minutes.

Warm sauteed apples, pears, and onion rings in a honey-sherry-vinegar sauce served over fresh spinach. A warm-cold salad with sweet fruit and tangy dressing that wilts the greens.

Quick French dip using leftover roast beef, au jus mix, and toasted rolls. Slice, freeze in portions, then reheat and serve in 30 minutes. Smart meal prep for easy weeknight sandwiches.

Nutty plum crumble with peanut butter rubbed into a whole wheat and oat topping over fresh sliced plums. A single-serving vegetarian dessert with a crunchy, protein-rich crumble.

Chocolate chip pancakes made with pancake mix, served as a sandwich with vanilla ice cream or whipped cream between two warm cakes. A fun weekend breakfast or dessert.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.