1,086 serving recipes

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

A savory pasta dish that can be served by itself or with succulent meat balls or steak.

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.

A slick trick--a super dessert! Be ready to serve seconds--you'll have requests.

A spicy and delicious curry recipe that can be served over rice or noodles.

Try this new succulent dish that is served with bread and it's own sauce.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

Poc-Chuc, the classic Yucatan grilled pork steak marinated in sour orange and achiote paste, served with habanero-spiked pickled red onions. Traditional Maya-style barbecue straight from Merida.

French fried sweet potatoes coated in crushed corn flakes for an extra-crispy crunch. Parboiled, double-dredged, and deep fried until golden. Serve with salt or cinnamon sugar.

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

Panko shrimp: Japanese-style deep-fried shrimp in a crisp, shatteringly light breadcrumb coat. Served with lemon wedges and soy sauce for dipping. A hot appetizer that stays crunchy even at room temperature.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

Moroccan lemon chicken with green olives, saffron, cumin, and ginger served over couscous. A North African braise with bright citrus and warm spice in every bite.

This soup is a complete meal when served with a green salad and French bread.

A tender and juicy pot roast marinated with Italian herbs and served with savory dumplings.