1,006 serving recipes

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Baked garlic butter shrimp with crispy bread crumbs, oregano, parsley, and lemon served over spaghetti. Jumbo shrimp roasted until golden and saucy in garlicky butter.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Homemade wine cooler with wine and lemon-lime soda served over ice. A light, refreshing 2-ingredient spritzer that takes 5 minutes to make. Lower in alcohol than straight wine.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Peppered London broil seared in a dry pan with a flour crust, served with lime-marinated red onions and a kick of Tabasco. A bold, no-oil steak dinner for two.

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Beer, sausage, and cheddar soup melts sharp aged cheddar into a beer-laced broth with sausage chunks and a mirepoix base. Wisconsin pub-style soup served with crusty bread.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.