1,594 serve recipes

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.

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.

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

Grilled fruit skewers with peaches, plums, mango, and papaya brushed with butter and sprinkled with cardamom sugar. Served with fresh strawberries, blueberries, and raspberries.

Fruit soup thickened with tapioca, sweetened with honey, and topped with sliced banana. Serve hot or chilled as a dessert, appetizer, or over cornbread.

Rodgrod med flode is a Scandinavian fruit dessert made with red currants and raspberries thickened with cornstarch. Served chilled with cream and blanched almonds.

Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.

Godiva Whisper is a blended cocktail with chocolate cream liqueur, cognac, and vanilla ice cream. A decadent after-dinner drink served in a snifter.

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

Lemon Touchdown cocktail pitcher with rum, tequila, vodka, orange juice, and lemon juice. A strong, citrusy party punch that's stirred and served over ice.

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.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

Wormy baked apples: cinnamon-brown sugar baked apples stuffed with raisins and walnuts, served with gummy worms wriggling out the top. A Halloween dessert that's actually good to eat.