1,595 serving recipes

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Three-ingredient frozen fruit dessert blended from frozen strawberries, bananas, and crushed pineapple. No added sugar, dairy-free, and creamy like soft serve.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

Lebanese mujaddara (Mjderah) with lentils, rice, and crispy sauteed onions served with cucumber yogurt sauce and pita bread. Simple, hearty, and deeply satisfying.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Chilled seedless grapes served in fresh orange and lime juice with mint. A light, no-cook fruit cocktail appetizer or refreshing summer dessert.

Flourless chocolate cake made with four kinds of nuts, bittersweet chocolate, and citrus zest, served with honey-glazed grilled orange sections. A Sephardic-inspired dessert.

Fresh fruit dip made with equal parts cream cheese and marshmallow cream. A two-ingredient no-cook appetizer served with seasonal fruit on cocktail picks.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Deep-fried apple fritters with diced apples in a simple egg batter, served with a homemade maple-brown sugar syrup. Crispy outside, tender and fruity inside.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Traditional Scottish carrageen pudding set in a ring mould with lemon milk and egg, served with rhubarb compote and a scarlet rosehip or redcurrant sauce.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Celeriac and apple salad with yogurt, red onion, and a blender honey mustard vinaigrette, served on spinach with radishes. A bright, bistro-style salad in 15 minutes.