5,556 serving recipes

Ham linguine Florentine with a creamy mushroom-Dijon sauce, toasted almonds, and served over fresh spinach. A leftover ham dinner that feels brand new.

Fresh tropical fruit daiquiris blended with light rum, lime juice, and your choice of passion fruit, mango, papaya, or guava. Ready in 15 minutes, serves 6. Your new go-to party cocktail.

Yukgaejang-style Korean beef stew with shredded flank steak, scallions, sesame oil, and cayenne in a spicy soy-based broth. Serve with rice and kimchi.

Hippo's heaven is a no-bake icebox dessert with a vanilla wafer crust, buttercream filling, and pineapple-pecan whipped cream layer. Chill overnight, slice cold, serve to a crowd.

Whole artichokes steamed until tender and served chilled with a garlicky orange aioli dipping sauce. A simple, elegant vegetable appetizer or side dish with bright citrus flavor.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Filipino chicken adobo in the slow cooker with soy sauce, vinegar, garlic, and water. Five ingredients, 5 minutes of prep, and the crockpot does the rest. Serve over rice.

Slow cooker orange chicken made with frozen orange juice concentrate and ginger, served over rice and topped with shredded coconut, fresh orange segments, and green onions.

Pureed sweet potato soup with nutmeg and white pepper, served with a dollop of cranberry sauce and sour cream in each bowl. A silky, elegant soup for fall and holiday tables.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Traditional Yorkshire bilberry pie from Haworth with wild bilberries mixed into baked apple pulp, wrapped in pastry and baked until golden. Served with cream.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.

Two-ingredient chocolate ganache made with milk chocolate and cream. Serve as a rich truffle base with optional raspberry sauce and swirled chocolate bark garnish.

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

Fresh raspberries served with silky peach puree, raspberry vinegar, and creme fraiche. An elegant no-cook summer fruit dessert with just 5 ingredients.