1,594 serve recipes

Honey-sweetened flapjacks with grated Pippin apple folded into the batter. Made with apple juice instead of milk for extra fruit flavor. Best served hot with maple syrup or more honey.

No-bake curry cheese tart appetizer with cream cheese, cheddar, sherry, and pureed chutney pooled in the center. A retro party spread served chilled with crackers.

Watermelon punch combines fresh watermelon balls and juice with brandy, simple syrup, and lemon-lime soda, served in a hollowed-out watermelon shell. A showstopping summer party drink for backyard crowds.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.

Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.

Brandy-soaked apple fritters in a light, airy batter with cinnamon and ginger, deep-fried golden and dusted with powdered sugar. Served warm with chilled whipped cream.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.

Two-ingredient cream cheese salsa dip that takes 10 minutes to make. Creamy, tangy, and slightly spicy, served cold with tortilla chips. The easiest party dip you'll ever make.

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Cold seafood dip built on the surprise of sea cucumber, blended into a fluffy mix of cream cheese and whipped heavy cream. Three ingredients, served chilled with potato chips or crackers.

Red snapper fillets crusted in crispy corn tortilla strips, pan-seared and baked until golden, served with bright cilantro-lime salsa. A Southwestern showpiece in just 25 minutes.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.