5,556 serving recipes

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Silky cocoa creme is a light chocolate mousse made with ricotta, cocoa powder, and whipped topping, set with gelatin. A low-fat molded dessert served with strawberries.

Spinach, bacon, and mushroom quiche with a cottage cheese and mozzarella filling baked in a quick crescent roll crust. Ready in an hour with no pie dough fuss. Serves 4.

Quick 15-minute tuna fish curry with stir-fried apple, curry powder, and tomato sauce served over rice. A weeknight shortcut to warming Indian-inspired flavor using pantry staples.

Mozzarella stuffed turkey burgers hide a basil-mozzarella pocket inside lean turkey patties, topped with a quick sun-dried tomato marinara and served on toasted focaccia. A restaurant-style Italian burger for 4.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Italian-style party meatballs with Parmesan and rolled oats simmered in a homemade tomato-oregano-basil sauce. Serve in a chafing dish for easy entertaining and cocktail parties.

Simple 4-ingredient sweet potato and apple casserole baked with applesauce and cinnamon. Naturally sweet, low-fat, and vegan-friendly. Serve it hot as a holiday side or cold as a healthy snack.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Silky broccoli bisque with a twist of curry powder and lime juice, garnished with sour cream and chives. Serve it hot in winter or chilled on warm summer evenings.

Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.