5,556 serving recipes

Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Skinless Cornish hen halves basted with brandy, apple juice, and paprika, served over a cinnamon-scented wild rice pilaf with brandy-soaked raisins. Light, elegant, and feeds eight.

Butter-seared chicken breast simmered in white wine, heavy cream, and chewy sun-dried tomatoes with a hint of Cajun spice. Ready in 40 minutes, serve over pasta for a rich weeknight dinner.

Sangria blush made with white zinfandel, fresh orange juice, and lime. A light, fruity wine punch served over ice with sliced citrus.

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.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.

Fiesta sloppy joes with ground beef, Mexicorn, tomato soup, chili powder, and hot sauce served over warm split biscuits. A Tex-Mex spin on the classic weeknight sloppy joe.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.