1,593 serving recipes

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.

Angel food ice cream cake layered with vanilla ice cream and topped with sweetened fresh strawberries. A no-bake summer dessert that serves a crowd of 15 in 15 minutes of active prep.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Classic duck a l'orange roasted with sweet red wine and served with a glossy orange sauce made from fresh juice, honey, ginger, and orange sections. A French bistro showstopper you can absolutely pull off at home.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Savory crab cheesecake on a buttery cracker crust with Old Bay seasoning, Tabasco, and lemon, topped with sour cream. A showstopping Maryland-style appetizer that serves 12.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Hungarian chicken paprikash with flour-dredged chicken simmered in tomato juice, paprika, and chicken broth, finished with sour cream. Served over buttered parsley egg noodles.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Spicy Thai-inspired soba noodle salad with bell peppers, scallions, and sesame seeds in a hot sesame oil and rice vinegar dressing. Served cold and full of crunch.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.

Marinated chicken breasts topped with sliced tomato and melted mozzarella, broiled until bubbly. Served over rice pilaf with steamed broccoli for a complete weeknight dinner.