2,090 serve recipes

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

Hot pork stir-fry served over crisp shredded lettuce with teriyaki-glazed zucchini, radishes, and onions. A warm-meets-cool salad that's on the table in 30 minutes.

Habichuelas guisadas: Puerto Rican stewed beans with potatoes, sofrito, sazón, and tomato sauce served over white rice. A quick, soul-warming one-pot meal ready in 25 minutes.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Crispy potato latkes loaded with shredded carrots and zucchini, pan-fried golden on a hot griddle. Serve with applesauce or cranberry sauce for dipping. Makes 36 latkes.

Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Cumin-crusted turkey breasts dredged in a cornmeal-flour-cayenne coating and pan-sauteed until golden. A Southwestern-spiced turkey cutlet served sliced with salsa.

Skinless chicken dipped in yogurt, coated in seasoned bread crumbs, and baked until crispy. Served with a punchy green dipping sauce of fresh mint, garlic, ginger, and green chili that steals the show.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Grapefruit Margaritas blend tequila, triple sec, and fresh grapefruit juice with cracked ice - a brighter, slightly bitter twist on the classic that serves 8 in 10 minutes.