5,556 serving recipes

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Bacalhau is a traditional Portuguese salt cod casserole layered with sliced potatoes, golden sautéed onions, and bread crumbs, garnished with olives and hard-cooked eggs. Serve with vinegar, olive oil, and pepper.

Piquant meatloaf seasoned with paprika, oregano, thyme, and chili powder, served with a rich mushroom gravy made from butter, cream, and beef stock. A boldly spiced take on a comforting classic.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Moroccan chicken with olives, lemon slices, and a spice rub of cumin, paprika, turmeric, ginger, and cilantro. Baked uncovered until golden. Serve over couscous or rice.

Slow cooker ground beef stroganoff with mushrooms, sour cream, and tomato paste in a rich gravy. Set it and forget it for 6-8 hours, then serve over egg noodles.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

Intensely rich chocolate mousse with semi-sweet chips, egg, vanilla, almond extract, and crème de cacao whipped with hot cream: few can eat more than one small serving.

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

Indian-style roasted eggplant with yogurt, cumin, coriander, turmeric, ginger, and garlic. Creamy, spiced, and served alongside basmati rice.