5,556 serving recipes

Ham and rice balls stuffed with fontina cheese, peas, and Parmesan, breaded and pan-fried until golden. Served with warm marinara sauce, these are Italian arancini with a ham twist.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Delicate phyllo pastries filled with chopped apples, sharp cheddar cheese, and fresh chives, pinched into kiss shapes. These golden bundles bake in 20 minutes. Serve warm as appetizers.

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.

Baked Cornish game hens stuffed with a buttery mushroom, celery, and herb mixture and roasted low until tender, then blasted hot to crisp the skin. Individual servings ready for a dinner party.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Moroccan chicken skewers glazed with honey, cumin, and apple cider vinegar, broiled golden and served over sauteed bell peppers, baby carrots, cilantro, and garlic.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Low-calorie curried chicken with toasted almonds, diced apple, mushrooms, and a creamy lemon sauce. A smart way to turn leftover chicken into a new meal. Serves 5.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.