5,556 serving recipes

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.

Shrimp and lobster tail bouillabaisse in a tomato-clam broth with leeks, Cajun seasoning, and orange zest. Served over toasted French bread for a stunning seafood supper.

For a healthy treat, heat the wrap in the microwave for 30 seconds and serve with yogurt.

Twice-baked potatoes whipped with cream cheese, sour cream, and butter until fluffy, then stuffed back into their shells. The fanciest way to serve a spud.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Golden potato cups baked until crispy, filled with eggs and returned to the oven for a hands-free breakfast that serves 4.

Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.

Pan-fried chicken breasts draped in a luxurious saffron cream sauce studded with prawns and diced tomatoes. Served over rice, this 40-minute dish brings restaurant glamour to your kitchen.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.