1,595 serving recipes

Classic creme brulee with fresh fruit made using a stovetop double boiler method. Rich egg yolk custard topped with caramelized brown sugar and served with strawberries or peaches.

Baked maple bananas with butter and cinnamon, served warm over ice cream. A 4-ingredient, 15-minute dessert that caramelizes bananas in pure maple syrup.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Open-faced tuna melt with celery, red onion, and mustard topped with melted mozzarella. A quick single-serving lunch ready in under 15 minutes.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Sparkling wine fruit gelées with strawberries, blueberries, raspberries, and banana suspended in Champagne jelly. A make-ahead no-bake brunch dessert served in flutes for eight.

Savory pumpkin fritters with canned pumpkin, eggs, and a hint of pepper, deep-fried golden. Serve with ham or bacon for a heritage brunch classic.

Vegan Indian potato cakes with curry powder, garlic, and onions, pan-fried in a nonstick pan with no oil. Crispy outside, fluffy inside, and served with mango or coriander chutney.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.