2,090 serving recipes

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Microwave shrimp scampi in garlic lemon butter with scallions, ready in under 20 minutes. A fast weeknight dinner for two, served over rice pilaf.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Oat bran cereal cooked in half orange juice, half water with raisins and cinnamon. A single-serving hot breakfast with natural citrus sweetness. Ready in minutes on the stove or microwave.

Pretty in Pink blended cocktail with sweet and sour, cranberry juice, lime, simple syrup, and orange liqueur. A tart, fruity pink drink served in a sugar-rimmed glass with a lemon wheel.

Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.