5,556 serving recipes

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

Rindfleisch-Eintopf, a German beef stew with rump roast braised low and slow in a tomato, onion, and mustard sauce seasoned with celery seeds. Serve with oven-browned potatoes.

Creamy chocolate punch with melted semi-sweet chocolate, milk, vanilla ice cream, club soda, and whipped cream. A bubbly, kid-friendly party drink that serves 12.

Slow cooker robusto chicken: chicken breasts braised in Italian dressing, then served over creamy parmesan-sour cream egg noodles. Five ingredients, dump-and-go weeknight dinner.

Slow-roasted beef chuck marinated in cider vinegar, horseradish, and garlic, then served with a tangy horseradish-Dijon cream sauce. A pot-roast style Sunday dinner with a punch.

Orange cake made in the slow cooker with just 4 ingredients: cake mix, orange juice, eggs, and fresh orange zest. A hands-off, oven-free cake that serves eight.

These SPAM breakfast burritos are stuffed with scrambled eggs, cubed SPAM, cheddar, and Monterey Jack, then baked until the cheese melts into golden, gooey goodness. Serve with salsa for a hearty morning meal.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

This hearty Cajun chicken and andouille gumbo starts with a deep chestnut roux, the holy trinity, and smoky sausage simmered into a rich, soul-warming bowl. Serve over rice with a splash of sherry.