5,556 serving recipes

Thai BBQ chicken drummettes marinated overnight in cilantro root, garlic, curry, turmeric, and fish sauce. Grilled with coconut milk basting and served with a spicy garlic-vinegar dipping sauce.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

This is one of the most refreshing desserts I've ever had. If you are feeling fancy, serve the mousse in little dark chocolate bowls.

A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.

Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.

Light sesame chicken salad with rice, snow peas, cucumber, and red pepper tossed in a soy-sesame dressing. No cooking required, just toss and serve for a fresh, filling meal.

Turkey sausage and vegetable medley in a ginger-soy glaze served over rice. Smoked sausage with crisp-tender mixed vegetables in a glossy brown sugar sauce ready in 15 minutes.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Crustless artichoke quiche with marinated artichoke hearts, sharp cheddar, scallions, and a touch of hot sauce. A make-ahead brunch bake that cuts into squares for easy serving.

A traditional Deccan-style bhurta of pounded meat or fish seasoned with mace, cayenne, and lemon, cooked in butter and served on toast. Anglo-Indian comfort food.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Homemade lavash crackers topped with sesame and poppy seeds, baked crisp and golden. A thin, crunchy flatbread that breaks into rustic shards for serving with butter, dips, or cheese.