5,556 serving recipes

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Spicy black beans and brown rice simmered with salsa, cumin, garlic, and hot pepper sauce. Pantry-friendly vegan dinner that comes together in one skillet for under a dollar a serving.

Buttermilk-marinated fried turkey cutlets coated in toasted bread crumbs with cayenne and Worcestershire. Pan-fried golden and served with gravy over dumplings or spaetzle.

Jeff's favorite barbecue brisket is low-and-slow smoked over charcoal and wood, basted often to stay juicy, then served with warm barbecue sauce. A pitmaster's guide to tender, smoky beef brisket.

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

Gold Room scones with honey-brushed golden tops, plump raisins, and a tender egg-rich crumb. Tearoom-style drop scones served warm with butter, jam, and whipped cream.

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.

A Greek style dish that has varieties of vegetables and delicious flavors. Serve it with some fresh bread and sprinkle some feta cheese on top.

Crispy Pakistani chicken potato kababs with green chilies and fresh coriander, coated in breadcrumbs and pan-fried golden. Serve hot with chutney for a street-food experience at home.

Chicken breasts simmered in a velvety roasted bell pepper cream sauce, served over rice with sliced avocado and a swirl of sour cream. Rich, colorful, and worth every minute.

Grilled shark steaks marinated in homemade teriyaki with pineapple juice, ginger, and sherry, served with grilled pineapple-pepper kabobs. A bold seafood BBQ dish.

Warm pudding cake studded with chopped apples, served with homemade cinnamon butter sauce. The cake bakes up tender with brown sugar and spices. Drizzle the hot sauce over each slice.

This pie tastes like Pecan pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.

Blue crab cakes bound with ground water crackers and sauteed golden in butter, served with a homemade cayenne mayonnaise made with roasted red pepper, anchovies, and capers.

Golden-browned chicken breasts smothered in a garlicky mushroom and onion cream sauce, served over egg noodles. A one-skillet weeknight dinner in 40 minutes.