2,090 serving recipes

Roasted Cornish hens brushed with olive oil, parsley, and thyme, served with pan-gravy mushrooms, glazed carrots, and Brussels sprouts. A rustic Sunday dinner plate, scaled small.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Chilled strawberry soup pureed with orange juice, spiced sugar syrup, and optional red wine. Strained silky smooth, served cold with a yogurt dollop. A summer starter.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

Classic Southern mint julep with bourbon, powdered sugar, shaved ice, and fresh mint sprigs. The traditional Kentucky Derby cocktail served ice-cold in a silver mug.

No-bake refrigerator confetti brownies with graham cracker crumbs, colored mini marshmallows, walnuts, and a melted chocolate-chip frosting. Chill, slice, and serve. No oven needed.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Chile-rubbed sirloin steaks served on grilled French bread slathered with olive-cilantro butter. A Southwestern-style open-faced steak that comes together in 30 minutes.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

A warm non-alcoholic grog blending cranberry juice, orange juice, fresh lemon, strong tea, and sugar. Serve hot with cinnamon sticks or chilled over ice for a refreshing punch.

Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.