780 serving recipes

Whole roasted salmon stuffed with red cabbage, chestnuts, and slab bacon, baked in white wine and served with a shallot beurre blanc. An impressive dinner party centerpiece.

Start off with a salad, then serve the spinach tofu pie with wild rice and you've got a great veggie meal.

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.

Polish hunter's stew (bigos) with sauerkraut, kielbasa, beef, bacon, mushrooms, apple, and tomatoes slow-simmered and served over dilled steamed potatoes.

A quick one skillet veggie dish. ******** During the summer I cook my Ratatouille and serve it with fresh corn on the cob. The corn only cooks for three min so this is a fast summer meal. ***Ratatouille entree, a side of Chicken rice, fresh corn on the cob and just picked strawberry shortcake served with homemade ice cream. *** I am missing summer!

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Chilled avocado soup with lime juice, chicken broth, and Mexican crema, served cold with salsa fresca. A silky, no-cook Mexican soup with rich, creamy avocado flavor.

Cabbage and grated apple salad tossed in a tangy sour cream dressing with vinegar and sugar. A crisp, Eastern European-style coleslaw served cold.

One-pot braised pork shoulder with carrots, potatoes, turnips, and parsnips, served with steamed cabbage and a silky pan gravy. Old-fashioned Sunday supper done right.

Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.

Bacon-wrapped grilled shrimp served warm over a radicchio, endive, and Bibb lettuce salad with julienned peppers and a balsamic-thyme vinaigrette.

Beef stir fry with mushrooms, bean sprouts, snow peas, green beans, bamboo shoots, and water chestnuts in soy sauce. A loaded wok dinner served over rice or chow mein noodles.

Vegetarian rice nut loaf packed with brown rice, sharp cheddar, walnuts, sunflower seeds, and sesame seeds. Sliceable and served with spaghetti sauce.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.