1,592 serve recipes

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

"This tasty dip has continually proved to be a real crowd pleaser for my family and friends. Serve with tortilla chips and celery sticks for an appetizer that is sure to be a big hit!"

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

Crisp apple salad with crunchy celery, mild cheddar cubes, and a tangy lemon-mayo dressing. Toss everything together and serve on lettuce for a refreshing side or light lunch.

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Tequila and lime marinated shrimp grilled on skewers, served with a fiery jalapeño-horseradish cocktail sauce. From grill to plate in under 10 minutes.

Butter-baked salmon steaks served on a generous bed of fresh herbs: parsley, chives, mint, lemon thyme, and tarragon. Simple, elegant, and endlessly customizable.

Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.

Five-ingredient baked Parmesan chicken topped with melted mozzarella and served with salsa. Minimal prep, maximum flavor, and on the table in 30 minutes.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Chilled strawberry soup with buttermilk, orange juice, lemon, and mint, pureed smooth and served cold with a swirl of yogurt. A refreshing summer starter.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

Turkey and rocket salad with macadamias tosses sliced turkey in a toasted macadamia-garlic paste dressing, served over peppery greens with chopped nuts and chives. A clever leftover-turkey makeover.