780 serving recipes

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Italian-style jalapeño chili with hot Italian sausage, ground chuck, fennel, red wine, and three kinds of peppers. A sturdy bowl for game day or cold-weather feeding.

Greek briam-style vegetable casserole with eggplant, zucchini, potatoes, peppers, and tomatoes baked in olive oil. A rustic Mediterranean bake served with feta and bread.

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

Country-style pork spareribs braised low and slow with sauerkraut, paprika, caraway seeds, and crispy floured bacon. A hearty German classic best served with dark bread and cold beer.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.