2,090 serve recipes

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Baked spiced apple rings in cranberry juice with cinnamon sticks, whole cloves, and lemon. Slow-baked until transparent and jewel-toned, served hot or cold as a garnish or vegan side dish.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Tofu stir-fry with mushrooms and snow peas in a soy-ginger sauce served over rice. A quick vegetarian dinner with fresh ginger and garlic, ready in 30 minutes.

Mexican salsa fria is a no-cook cold salsa of ripe tomatoes, tomatillos, sweet Vidalia onion, and green chiles sharpened with olive oil and white wine vinegar. Bright, chunky, served icy cold.

Elegant fruit soup with apricot nectar, brandy, honey, and warm allspice. Serve hot or chilled with fresh peaches, papayas, or cherries for brunch or dessert.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Rainbow Holiday Cup cocktail with rum, cinnamon schnapps, orange juice, bitters, and grenadine over ice. A festive mixed drink served cold or heated as a warm holiday toddy.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.