1,086 serving recipes

Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

A rich treat for mushroom lovers. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

A masterchef-level dessert: espresso chocolate mousse over creme anglaise, served in flowerpot dishes and topped with handmade chocolate flowers.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

German potato salad with crispy bacon, tangy vinegar dressing, and a flour-thickened sauce served warm. A diabetic-friendly version using sugar substitute.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Gingered beef stir-fry with sirloin, snow peas, mushrooms, red pepper, and celery in a soy-ginger sauce. Includes both wok and microwave methods. Served over rice.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Chicken a la king simmers leftover roast chicken with mushrooms and asparagus in a creamy stock-and-cream sauce, served over white rice. A comforting, retro way to use up Sunday's roast.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.