5,556 serving recipes

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.

Sliced hot dogs simmered with stewed tomatoes, green peppers, and onions, served over fluffy rice. A budget-friendly 30-minute dinner the kids will actually eat.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Bite-sized cream cheese pastry cups filled with walnuts, chocolate, and egg custard, served with rum-spiked whipped cream. These elegant tassies are a holiday cookie tray must-have.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Brazilian-style roast pork loin glazed with honey, orange juice, ginger, and clove. Served traditionally with black beans, rice, and cucumber-onion salad.

Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.

Caramel apple pecan pie with chopped caramel candies melted into the filling alongside McIntosh apples and toasted pecans. Best served warm.

Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.

Two-layer oat crumble cake with a pressed crust bottom, apple filling cooked with cornstarch until glossy, and buttery crumb topping. Bake for an hour and serve with vanilla ice cream.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.

Curry-spiced chicken simmered with whole tomatoes, green pepper, and plump raisins for a sweet-savory weeknight dinner. Served over rice and ready in under an hour.