5,556 serving recipes

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.

Cubed beef chuck slow-baked in burgundy wine and French onion soup until fork-tender with a thick, rich gravy. Serve over buttered noodles for an effortless dinner.

Dense chocolate brownie baked in a pie pan, smothered with melted caramel, and topped with pecans and chocolate chips. Serve warm with ice cream for the ultimate indulgence.

Creamy rice pudding folded with vanilla whipped cream and served with a blended strawberry preserve sauce. A cold, light dessert with a mousse-like texture.

A succulent beef roast that is tender and juicy to the bone and served with a savory gravy.

Oatmeal biscuits are hearty, lightly sweetened rounds made with quick oats and a touch of brown sugar. Tender inside, golden outside, and just right served warm with butter and jam.

Old-fashioned gingerbread cake with New Orleans-style molasses, ginger, and cinnamon. A moist, dark, warmly spiced snack cake served hot with whipped cream or applesauce.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.