1,595 serving recipes

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Morning glory fruit shake with bananas, strawberries, pineapple, ice, and just a touch of honey. A dairy-free breakfast smoothie blended thick and served immediately.

Grilled pineapple slices brushed with curry-spiced brown sugar butter, served with cool vanilla yogurt and toasted coconut. A sweet-savory grilled fruit dessert with Indian flair.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Old-fashioned rabbit pie with slow-stewed meat topped with buttermilk biscuits and served with homemade gravy. A hearty country supper for a crowd.

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.