1,086 serving recipes

Cincinnati-style chili simmered 3 hours with cinnamon, allspice, and ground beef in tomato paste. Serve over pasta with cheese, onions, and kidney beans for a 5-way.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

Let me share with you a delicious dessert to prepare quick and easy to enjoy it. It's called American Banana and to prepare 5 servings you only need:

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

This rich, creamy and chocolaty cake is perfect for St. Patrick's Day, serve this delicious cake at the end of the dinner or party as a sweet ending!

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.

Elegant cranberry twist on Peach Melba with poached peach halves, vanilla ice cream, and a pureed cranberry-kirsch sauce. A stunning dinner party dessert served in stemmed glasses.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

No-bake church window cookies with mint and regular chocolate chips, colored marshmallows, nuts, and flaked coconut. Slice-and-serve treats that look like tiny stained glass rounds.

A quick one-skillet dinner with ground beef, bacon, broccoli, and rice in a creamy mushroom sauce. On the table in 45 minutes with minimal cleanup. Serves 4.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.