2,091 serving recipes

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Lomi lomi tuna tosses fresh diced ahi with cucumber, tomato, red onion, lime, and chili sesame oil for a Hawaiian poke-style appetizer served on crisp baked wonton chips. Tobiko optional.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Chinese stir-fried vegetables with bean sprouts, bamboo shoots, water chestnuts, and celery in a soy-thickened chicken broth sauce. A quick wok dinner served over steamed rice.

Crispy Indian-spiced vegetable pakoras of eggplant, zucchini, cauliflower, and mushrooms in a curry-coriander batter, served with a spiced mango relish flecked with star anise and cinnamon.

Crispy millet flour pancakes with a slightly nutty flavor, cooked on a griddle until golden and served with honey, chutney, or alongside African stews.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.