1,593 serving recipes

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

Condensed tomato soup is baked into the meatloaf for flavor, and also makes a tasty pan sauce to serve on the side.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

A scrumptious garlic bread that can be served on its own or with any type of pasta dish you make for dinner.

Almond-stuffed Madinah dates rolled in toasted sesame seeds, a traditional Arabic sweet served alongside gahwa. Just two ingredients and 25 minutes.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Traditional Russian tea steeped with whole cloves and sweet apple cider. Strain, sweeten with honey or strawberry jam, and serve hot for a spiced, warming drink.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.