1,593 serving recipes

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Crispy fried asparagus won tons stuffed with chopped asparagus and water chestnuts. A crunchy, golden appetizer ready in 25 minutes. Serve with soy sauce for dipping.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Juicy pork chops served over creamy mac and cheese cooked right in salsa-spiked water. Everything cooks in one skillet for minimal cleanup on busy weeknights.

Southwest burgers stuffed with diced Monterey Jack cheese and green chilies, broiled and served with fresh tomato salsa. Six ingredients, 30 minutes, big Tex-Mex flavor.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Potato salad supreme with celery, scallions, and olives, served at room temperature for the fullest flavor. A versatile, no-cook side dish ready in 20 minutes.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.