5,556 serving recipes

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Traditional New Zealand Easter biscuits spiced with cinnamon, cardamom, cloves, and ginger. These buttery cookies can be served plain or layered with strawberries and cream.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Steamed persimmon pudding with cinnamon spice, raisins, and chopped almonds. Dense, moist loaf baked in a water bath and served warm with hard sauce.

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

Flour-dredged cubed steaks simmered in a rich tomato sauce with green peppers and savory herbs, served over hot noodles. A weeknight Swiss steak that's on the table in about an hour.

Round-up beef for a crowd, slow-braised round steak strips in a sweet-tangy ketchup, brown sugar, and Worcestershire sauce. Feeds 20 with chuck-wagon flair, served over noodles, rice, or mashed potatoes.

Chicken Hawaiian with pineapple tidbits, cream of chicken soup, soy sauce, and green pepper served over rice and topped with butter-toasted slivered almonds.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.