5,556 serving recipes

Herbed horseradish sauce for fish made with yogurt, fresh cilantro or dill, grated horseradish, lemon juice, and Dijon mustard. No cooking, ready in 5 minutes, served cold.

Vegetarian pinto bean and parsley burgers blend mashed beans with sauteed onion, garlic, and oregano, then crust with wheat germ for crunch. Pan-fried and served with barbecue sauce.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Homestyle ground beef meatloaf loaded with cubed cheddar cheese, onion, and green pepper. Celery seed and paprika add a savory twist to this easy mix-and-bake comfort food classic that serves 8.

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Pineapple charlotte with crushed pineapple, unflavored gelatin, beaten egg whites, and whipped topping. A light, airy no-bake dessert served in stem glasses with a cherry on top.

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

Sparkling wine fruit gelées with strawberries, blueberries, raspberries, and banana suspended in Champagne jelly. A make-ahead no-bake brunch dessert served in flutes for eight.

Shrimp Newburg in a creamy white wine and sherry sauce with turmeric, green peas, and heavy cream. An elegant holiday entree served over rice or noodles.

Mojan's Indian ice cream is a no-churn kulfi-style frozen dessert perfumed with saffron and dense with chopped almonds and pistachios. Blend, freeze, unmold, serve. No ice cream maker needed.

Deep-fried apple fritters with diced apples in a simple egg batter, served with a homemade maple-brown sugar syrup. Crispy outside, tender and fruity inside.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.