1,595 serving recipes

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Vegetarian brown rice and walnut pate with sauteed mushrooms, zucchini, and herbs baked in a loaf pan. Slice and serve chilled on lettuce for an earthy, satisfying appetizer.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Homemade wine cooler with wine and lemon-lime soda served over ice. A light, refreshing 2-ingredient spritzer that takes 5 minutes to make. Lower in alcohol than straight wine.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Crimini-shingled mahi mahi: fish fillets crowned with thin-sliced mushrooms seared golden, served on garlic mashed potatoes with slow-roasted tomato petals. A restaurant-style seafood plate.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.