5,556 serving recipes

Light spiced apple cake with nutmeg and ginger, topped with cinnamon-walnut sugar before baking. Cut into rectangles and serve warm or at room temperature for coffee cake perfection.

Flaky puff pastry filled with broccoli, creamy ricotta, and bold crumbled blue cheese. A savory tart that's golden, rich, and ready in 45 minutes. Serves eight.

Slow cooker pork and apples in a creamy sage and white wine sauce, served with homemade cornmeal biscuits. Comfort food that practically cooks itself.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Six-ingredient banana bread built on self-rising flour and ripe bananas. No baking soda to measure, no creaming, no fuss. Served cold with cream cheese the way Southern grandmas always have.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Boneless beef rib eye roast seasoned simply and oven-roasted, then carved thin and served with a savory red wine and mushroom pan sauce. Elegant enough for holidays, easy enough for Sunday dinner.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.

Kare-kare is a rich Filipino meat and vegetable stew in peanut sauce, simmering pork hocks and stewing beef with eggplant, green beans, and annatto-tinted oil. Serve with rice and bagoong.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.