5,556 serving recipes

Shrimp and scallops in white wine cream sauce served over rice. A simple seafood main with cornstarch-thickened cream and dry white wine for a crowd-friendly elegant dinner.

Refined split pea soup with fresh sorrel, ham hock, lemon, and cream, puréed silky smooth and strained. Serve it piping hot in winter or well chilled as an elegant summer starter.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Indonesian braised pork with soy sauce, brown sugar, lime juice, crushed red peppers, and garlic. Browned hard then simmered into a sticky, caramelized glaze. Served over rice.

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Rich and creamy seafood au gratin with shrimp, crab, artichoke hearts, Swiss cheese, and white wine. Ready in 30 minutes, this elegant dish serves 8 over rice or toast points.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

Warm German-style potato salad with browned bratwurst, tossed in a tangy beer and cider vinegar dressing with Dijon and tarragon. No mayo, just hearty skillet flavor served warm.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

A clever single-serving microwave pavlova rolled with whipped topping and fresh strawberries. Light, crisp meringue meets soft fruit in this low-calorie, gluten-free treat that's ready in 20 minutes.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.