1,594 serve recipes

Sarnapur is a creamy yogurt and Swiss chard soup with walnuts, rice, cilantro, and fresh mint. A traditional Middle Eastern soup served hot or cold.

Makvlis Supi is a Georgian cold blackberry soup with garlic, cilantro, mint, thyme, cucumber, and a splash of vinegar. Sweet-savory chilled summer soup, served with a swirl of sour cream.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Passion fruit mousse blends fresh passion fruit pulp with sweetened condensed milk, served chilled inside the emptied fruit shells with a cherry on top. Two-ingredient tropical dessert.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Kalte Ente, a classic German wine punch made with chilled Moselle wine, champagne, lemon, and sugar. An elegant, refreshing punch served ice-cold in a glass bowl.

Panjaria Salata, the classic Greek beetroot salad: whole beets boiled with tops intact, then sliced and served with Skorthalia garlic sauce or an olive oil, vinegar, and coriander dressing.