1,592 serve recipes

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

Three-ingredient chilled coffee caramel pudding with caramelized sweetened condensed milk, hot coffee, and chopped pecans. A retro dulce de leche dessert served in sherbet glasses.

Ground pork burgers loaded with ginger, garlic, soy sauce, chile oil, and fresh cilantro, seared in a screaming hot skillet. Inspired by San Francisco's China Moon Cafe, served on crusty baguette with sharp Dijon mustard.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.