5,556 serving recipes

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Traditional British Christmas plum pudding with cognac-soaked dried fruit, walnuts, suet, and warm spices, steamed in a mold and served with brandy butter sauce. A Victorian holiday classic.

Italian-seasoned chicken breasts slow-cooked in tomato soup and red wine, then finished with rice right in the crockpot. A hands-off weeknight dinner that serves 4 with zero fuss.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Herb-loaded cream cheese dip with fresh basil, purple onion, and shredded carrots. No cooking required, just mix, chill, and serve with chips, crackers, or crudites.

Zwiebelkuchen, a traditional German onion tart with sauteed onions and bacon in a rich egg cream custard baked in a buttery homemade pastry crust. Served warm in wedges.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Curried ground beef with ginger, raisins, and almonds served over creamy mashed sweet potatoes. Warm spices meet comfort food in this make-ahead casserole dinner for four.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

New Zealand foil-poached salmon steaks chilled in their own jelled juices, then served cold under warm Hollandaise. Traditional Kiwi method with butter, lemon, and salt. Pairs with mint potatoes and peas.

Greek meatballs (keftedes) with ground lamb, rice, and herbs in a classic avgolemono egg-lemon sauce. Served over rice for a tangy, comforting traditional Greek dinner.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

Steamed persimmon pudding with brandy, raisins, walnuts, cinnamon, and nutmeg, flambed at the table and served with whipped cream. An old-fashioned holiday dessert with spectacular presentation.