2,091 serving recipes

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.

Fresh peaches poached in a peach wine and sugar syrup with crystallized ginger. Served warm or chilled for an elegant, simple fruit dessert.

Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

Steamed winter vegetables tossed in a warm orange, maple, and ginger glaze with toasted sesame seeds. Carrots, parsnips, broccoli stems, and cauliflower served hot or at room temperature.

Ham and broccoli stir-fry in a savory oyster sauce with rice wine, ginger, and toasted walnuts. A quick Chinese-inspired wok dish served over gingered rice.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Picnic Baked Beans made from scratch with dried navy beans, molasses, brown sugar, dry mustard, and crumbled bacon. Classic slow-baked New England beans for a crowd - serves 16.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.