780 serving recipes

Louisiana-style shrimp and chicken gumbo with smoked sausage, the holy trinity, and a dry-roasted oven roux. No-mess deep brown roux that drives serious Cajun flavor.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

A tasty bread that is great served plain or toasted and served with jam.

An authentic german dish, 'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Moroccan vegetable stew with chickpeas, butternut squash, sweet potato, dried apricots, and raisins, spiced with cinnamon, ginger, and turmeric. Served over couscous.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Chicken Morocco with skinless thighs braised in stewed tomatoes, prune juice, diced prunes, and warm allspice. Served over fluffy bulghur for a North African weeknight dinner.