1,006 serving recipes

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Single-serving miso soup with tofu, scallions and optional wakame. Ready in 10 minutes with just a kettle and a bowl. Low-fat, vegetarian, and deeply savory.

Cranberry tea punch with spiced black tea, cranberry juice, orange juice, and lemon juice served over ice. A big-batch party drink with warm cinnamon and clove notes.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.