5,556 serving recipes

Kelly's Asian chicken: bone-in chicken pieces braised with a whole bulb of garlic, dried chiles, soy, vinegar, and honey. Vietnamese-style stovetop dinner that serves six.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Use this creme anglaise to serve with gingerbread or coffee cake, absolutely delicious!

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Moroccan lamb and pear tagine slow-simmered with cumin, coriander, ginger, and cinnamon, finished with sweet pears, golden raisins, and slivered almonds. A traditional sweet-savory braise served over rice.

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Caribou strips browned with mushrooms and onions, simmered in a Worcestershire-spiked sour cream gravy. Serve over egg noodles or rice for a wild game comfort classic.

An easy to make dish that's delicious down to the last bite (of the second serving, of course).

Serve this cream with your favorite cake, or for filling, creamy and tasty.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Sichuan bang bang chicken: poached chicken pounded and torn into shreds, served cold over cucumber matchsticks with a soy-sesame-scallion sauce. A classic Chinese cold appetizer.