5,461 serving recipes

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

Ginger molasses skillet cake baked in cast iron with brown sugar, five warm spices, pine nuts on top, and a sour cream whipped cream. Served warm from the pan.

Tender beef cubes simmered low and slow in a tangy tomato sauce spiked with dry mustard and Worcestershire. This hearty, hands-off comfort food serves 4 over rice or egg noodles for a satisfying weeknight meal.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.

Easy chocolate pudding pie: a five-ingredient shortcut pie made with cook-and-serve pudding mix boosted with real semisweet chocolate and butter for a richer-than-boxed result.

Old-fashioned icebox cake with ground marshmallows, dates, graham crackers, and walnuts rolled into a log with cream. A no-bake vintage dessert sliced and served cold.

Lighter beef stroganoff with lean sirloin strips and mushrooms in a creamy paprika sauce made from light sour cream and nonfat yogurt. The mushrooms cook in broth instead of butter, so it tastes rich without the fat. Served over egg noodles.

Roasted cauliflower and Brussels sprouts tossed with red beans in a tangy mustard-lemon dressing. A protein-packed vegetarian side that's hearty enough to serve as a light main course.

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that's ready in under 30 minutes.

Marinated with honey and soy, this baked cod looks as good as it tastes. Meaty with a sweet, salty, crust and melt in the mouth interior. Sized for 2, but can easily be scaled to serve more.

Chunky bittersweet chocolate cookies with hand-chopped chocolate bars and walnuts. Golden edges, soft centers, and pools of melted chocolate in every bite. Serve warm for maximum gooeyness.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!