2,091 serving recipes

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Moroccan diced pepper and tomato salad with grilled green peppers, fresh tomatoes, and garlic. A smoky, no-cook side dish served chilled with just four ingredients.

No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.

Safaid channe is a Pakistani white chickpea curry with ginger, coriander, cardamom, and tomatoes. A fragrant vegetarian dish served with puffy bread.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Chestnuts with mushrooms in a white wine gravy served over rice. A quick vegetarian main dish with earthy, nutty flavors ready in 20 minutes.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

Brussels sprout and carrot salad marinated in lemon vinaigrette for hours, served chilled. Diabetic-friendly, vegan, high-fiber side dish that gets better as it sits.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.