1,006 serving recipes

Chinese-style wilted greens relish with spinach or garland chrysanthemum, sesame oil, and vinegar. A bright, cold side dish served at room temperature or chilled.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Meatless spaghetti sauce with bulgur wheat stirred in for hearty texture, simmered with tomatoes, garlic, oregano, and bay leaf. Serve over pasta or spaghetti squash.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

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.

Watermelon salsa with fresh cilantro, red onion, and balsamic vinegar. Sweet, tangy, and refreshing, served straight from the watermelon shell for a stunning summer presentation.

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

Turkey tortilla soup with green chilies, taco seasoning, tomatoes, and fresh cilantro. Low-calorie, served over melted cheese and crushed tortilla chips in the bowl.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Cardamom aebleskiver: Danish-style round pancake balls cooked in a special aebleskive pan, lightly spiced with cardamom and served hot with powdered sugar and jam.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Polynesian pork chops braised with pineapple, prunes, soy sauce, and marjoram, served over ginger rice. Retro sweet-savory tropical dinner from the 1950s tiki era.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Broiled salmon steaks brushed with raspberry vinegar and black pepper, served with a raspberry mirepoix. A light, elegant fish dinner that cooks in under 5 minutes per side.