5,461 serving recipes

Cincinnati-style chili with ground beef, cinnamon, allspice, cumin, and tomato paste simmered 2 to 4 hours, served over vermicelli with cheddar and raw onion.

Acetaria: hearty four-bean salad with knackwurst, scallions, and a sharp garlic-parsley vinaigrette. The Romulan-style legume side from Star Trek lore, served chilled.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Oysters on the half shell topped with black caviar, scallion rings, and lemon. Served on seaweed for a luxe raw appetizer that pairs with Champagne.

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Grilled fish fillets marinated in tequila, triple sec, and fresh lime juice, served with a zesty tomato-cilantro-jalapeno salsa. A margarita-inspired seafood dinner ready in 45 minutes.

Slow cooker chickpea stew with carrots, tomatoes, and warm North African spices served over couscous. A dump-and-go crockpot meal with cumin, turmeric, and cinnamon.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.

Cheddar and parmesan give the bread cheesy and tangy flavor, and Jalapeno adds some zing into your bites. You can serve it as an accompaniment with the main course, or just eating it directly is quite delicious!