1,086 serving recipes

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Chicken tetrazzini with a sage-scented cream sauce, spaghetti, mushrooms, and pimentos baked under melted Swiss cheese. A hearty casserole that serves 6 to 8.

Golden-browned chicken breasts smothered in a garlicky mushroom and onion cream sauce, served over egg noodles. A one-skillet weeknight dinner in 40 minutes.

Fresh pineapple, mango, papaya, and strawberries layered with honey-sweetened vanilla yogurt and served in hollowed pineapple shells. A gorgeous low-fat tropical fruit salad.

Upside-down apple cake with caramelized Granny Smith slices, applesauce-enriched batter, and a cinnamon cream cheese topping. Served warm for the ultimate fall dessert.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

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.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.