1,593 serving recipes

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Light fiesta shrimp dip with reduced-fat cream cheese, picante sauce, horseradish, and cumin. A creamy, zesty cold dip with real chopped shrimp served with vegetable dippers.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Beer-simmered hot dogs cooked in the microwave for a quick, flavorful twist on a classic. Topped with warm sauerkraut and served on soft buns, these franks soak up malty flavor fast.

Grilled flank steak brushed with a homemade chili-honey barbecue sauce made from tomato sauce, vinegar, and garlic. Slice thin across the grain to serve.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

Grilled Italian shrimp and salami skewers served warm over fresh mozzarella with a balsamic vinaigrette drizzle and fresh basil. Antipasto on a plate, ready in about 20 minutes from the grill.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Greek lamb souvlaki with tzatziki: red-wine and oregano-marinated lamb shoulder skewers grilled over coals, served with cool strained yogurt, cucumber, and garlic dip.

Simple lobster spread with chopped lobster meat, mayonnaise, scallions, and black pepper. A four-ingredient appetizer that chills for two hours and serves with crackers.

Vegan tempeh and mushroom stew served over mashed potatoes made with soy milk. Simmered tempeh, sauteed mushrooms, tomato, and soy sauce piled on a creamy potato base.

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.