1,594 serve recipes

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.

Cold citrus rice salad molded into a ring and served with fresh orange and grapefruit segments, watercress, and chicory. A retro party presentation that's light, fresh, and make-ahead friendly.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Asparagus with blue cheese drapes hot spears in a sharp red-wine vinaigrette loaded with crumbled blue and fresh chives. Six ingredients, one skillet, served warm or room temp. Spring side dish that punches well above its weight.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

A spiced steamed pudding loaded with dates, apples, and walnuts, served warm with a silky vanilla custard sauce. An old-fashioned British-style dessert for holiday entertaining.

Poached nectarines in raspberry Cointreau syrup with a caramelized sugar base. An elegant preserved fruit dessert served with mascarpone that keeps refrigerated for 2 weeks.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.