1,595 serving recipes

A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

White chocolate mousse made with Italian meringue, imported white chocolate, and whipped cream, served over a fresh strawberry-kirsch sauce. An elegant restaurant-quality dessert.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Stewed California figs cooked low and slow in water, with variations using orange, lemon, sherry, ginger, or cinnamon. Serve warm or chilled for breakfast or dessert.