5,556 serving recipes

Authentic Viennese beef goulash (Wiener Saftgulasch) with pounds of caramelized onions, Hungarian paprika, caraway, and tender braised beef chuck. Serve over buttery spaetzle for a cozy Austrian classic.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

Rhubarb oatmeal crunch with a buttery oat-cinnamon crumble crust and a vanilla-glazed rhubarb filling. A classic farmhouse dessert served warm with vanilla ice cream.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

This is a great cake to serve with hot spicy cider. It is moist, fruity and sparkled with spices. It is an especially fine choice as a gift fromyour kitchen during the holiday times.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

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.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

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.

Fluffy, moist and delicious sponge cake is good at any time, it can be a simple dessert served with some cream, or can be a snack with a cup of your favorite coffee or tea!

Beer, sausage, and cheddar soup melts sharp aged cheddar into a beer-laced broth with sausage chunks and a mirepoix base. Wisconsin pub-style soup served with crusty bread.

Traditional yeast bread sweetened with sorghum molasses and studded with plump raisins. Triple-risen for a soft, tender crumb. Best served warm with a cup of coffee.

Filipino lumpia packed with ground pork, shrimp, mushrooms, and crunchy water chestnuts, rolled tight and fried until golden and crisp. Served hot with a tangy sweet and sour dipping sauce.