2,090 serving recipes

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Watermelon salsa with fresh cilantro, red onion, and balsamic vinegar. Sweet, tangy, and refreshing, served straight from the watermelon shell for a stunning summer presentation.

Orange rice cooked in the microwave with orange juice, fresh orange zest, and orange sections folded in before serving. A fragrant, citrusy side dish ready in 30 minutes.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

A cherry gelatin twist on classic Waldorf salad, loaded with chopped apples, celery, and walnuts in a shimmering cherry Jello mold. Unmold on lettuce and serve.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

Smooth blended cocktail salsa with Roma tomatoes, chipotle salsa, fresh lime juice, brown sugar, and hot sauce. A smoky, tangy dip that purees in minutes and serves cold.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

Baked halibut steaks with lemon butter, served with a fresh cilantro pesto. Simple oven method with just 3 ingredients plus the pesto on the side.

No-bake church window cookies with mint and regular chocolate chips, colored marshmallows, nuts, and flaked coconut. Slice-and-serve treats that look like tiny stained glass rounds.