1,593 serving recipes

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Add a new look to your dinners with this succulent dish that is perfect to serve when that special someone is coming over for dinner.

Pan-seared beef tenderloin fillets served with a quick mushroom-horseradish brown gravy. A 25-minute special occasion dinner that turns packaged gravy into something worth serving company.

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Aztec Punch is a big-batch tequila cocktail with grapefruit juice, dark tea, lemon juice, and cinnamon served over ice. Tart, warm-spiced, and built to serve 20 thirsty guests.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.

Tuna casserole with a Bisquick biscuit base, sharp cheddar, pimientos, and celery, baked square and finished with a creamy cream-of-celery tuna sauce poured over each serving. A retro pantry-staple supper.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Chicken wrapped around asparagus served with hollandaise sauce.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.