1,006 serving recipes

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Traditional Irish apple pudding with tart apple puree topped with fluffy meringue for a simple, elegant dessert that's lighter than pie and serves hot or cold.

This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.