2,090 serve recipes

Turkey Creole simmers cooked turkey with tomatoes, onion, celery, bell pepper, and chili powder in the slow cooker. A dump-and-go post-holiday meal served over rice for six.

Ghostly green brew is a 2-ingredient Halloween punch made with lime sherbet and ginger ale. Serve it in a carved pumpkin for a spooky, fizzy, kid-friendly party drink.

Hamaguri Shigure-Ni, a Japanese sweet-savory clam appetizer cooked in sake, soy sauce, and sugar. Only 4 ingredients. The sauce reduces to a glossy syrup that coats each clam. Served cool.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

A no-bake ice cream pie layered with softened vanilla ice cream and cherry pie filling in a cookie crust. Freeze, slice, and serve with whipped topping.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

Polenta pie sets a rosemary corn polenta crust in a springform pan, then layers grilled squash, eggplant, and roasted peppers inside. A vegetarian Italian showpiece, served chilled.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Savory vegan tempeh and mushroom stew served over creamy mashed potatoes. Simmered with soy sauce, tomatoes, and bay leaf, this hearty plant-based main dish is filling, protein-rich, and ready in about an hour.

Mjaddra is a Middle Eastern comfort dish of mashed lentils and rice with cumin, allspice, and golden fried onions stirred in. A hearty vegan staple served with radishes and salad.