5,556 serving recipes

Indian kheer vermicelli pudding made with butter-toasted noodles, simmered milk, raisins, slivered almonds, and a finishing cream pour. A classic South Asian dessert served chilled.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Creamy pea cheddar sandwich spread made with tender split peas and sharp grated cheddar, blended smooth with onion. Serve warm on crusty bread for a hearty, protein-packed lunch in just 20 minutes.

Asian-style barbecue pork tenderloin marinated in soy sauce, sesame oil, garlic, and fresh ginger, then smoked on a covered grill. Served with a sesame barbecue sauce.

Loads of great flavour. I followed the recipe, and cooked the dish in my microwave (oven mode), and it came out delicious. Of course served it with basmati rice. To die for!

Chicken marinated overnight with garlic, oregano, prunes, olives, and capers, then baked with brown sugar and white wine. A legendary party dish that serves a crowd.

Lasagna roll ups with spaghetti sauce, mozzarella, and Parmesan baked seam-side down. A fun twist on classic lasagna thats easier to serve with built-in portion control.

Halloween beef stew with flour-crusted meat, potatoes, carrots, and peas in a creamy thyme-coriander broth, served inside a carved pumpkin shell for a spooky seasonal showstopper.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.

Irish hot buttered mussels: fresh mussels steamed open and topped with butter, chives, and their own briny juices. Served with crusty brown bread.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.