1,595 serving recipes

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Browned smoked pork chops served over crisp-tender buttered cabbage and delicate carrot ribbons. A hearty, fuss-free weeknight dinner ready in 40 minutes for 4.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Country-style pork chops simmered with apples, onions, and mixed vegetables served over quick-cooking rice. A one-skillet weeknight dinner with sweet-savory farm flavors.

Frozen fruit salad cups with strawberries, bananas, crushed pineapple, and apricot nectar in a simple sugar syrup. Individual servings frozen in cupcake liners.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.

Herbed horseradish sauce for fish made with yogurt, fresh cilantro or dill, grated horseradish, lemon juice, and Dijon mustard. No cooking, ready in 5 minutes, served cold.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Momos, Tibetan steamed dumplings with spiced ground beef, ginger, daikon, and cilantro wrapped in homemade flour dough. Served with fresh tomato tsal salsa and hot sriracha dip.

Pan-seared pork chops with a quick peanut ginger sauce made from chicken broth, peanut butter, and lemon juice. Served over noodles and topped with chopped peanuts.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.