2,091 serving recipes

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

Almond-stuffed Madinah dates rolled in toasted sesame seeds, a traditional Arabic sweet served alongside gahwa. Just two ingredients and 25 minutes.

Creamed chicken served over buttered egg noodles with fresh parsley. A quick, comforting weeknight dinner using pre-made creamed chicken for speed.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.