1,594 serve recipes

Italian baked stuffed peaches filled with ground almonds, crushed amaretti cookies, and egg, drizzled with Marsala wine and baked until golden. An elegant summer dessert served warm or chilled.

Radishes in cream: a 10-minute peppery radish salad in a tangy sour cream, yogurt, and horseradish dressing. Served in crisp lettuce cups. A classic Eastern European spring side.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Hot zabaglione is the classic Italian dessert: egg yolks, sugar, and Marsala whipped over a double boiler into a warm, frothy custard served in glasses. Three ingredients, ready in 15 minutes, restaurant-quality elegance.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

A retro molded fruit salad of pineapple, coconut, and walnuts set in gelatin, served with sweet pineapple-poached figs. A vintage luncheon centerpiece alongside cold chicken, turkey, or pork.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

Smoky grilled chicken thighs served sliced on warm flour tortillas with fresh tomato salsa and avocado relish. A simple, wood-fired Mexican-inspired dinner for 8.

Steak Habanero: pounded flank steak seared and simmered in a fiery sauce of roasted poblanos, onion, garlic, habanero, and cilantro. Served with warm tortillas for dunking. Bold heat in about 20 minutes.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Champ is served piled high on the dish, with a well of melted butter in the center. It is eaten with a spoon from the outside, each spoonful being dipped in the well of melted butter.