1,086 serving recipes

New Year's paella with saffron rice, chicken, chorizo, shrimp, mussels, squid, and rockfish. A show-stopping Spanish feast cooked in one pan and served straight to the table.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Margarita shrimp with fettuccine: tequila-lemon-marinated shrimp dipped in egg and flour, seared, and served over pasta with a lemon-ginger-wine butter sauce.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

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.

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

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

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

Corn fritters made from cheese seasoned with Australian native herbs and spices, served with a paperbark smoked beetroot jam.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

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.