2,091 serving recipes

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Celeriac and apple salad with yogurt, red onion, and a blender honey mustard vinaigrette, served on spinach with radishes. A bright, bistro-style salad in 15 minutes.

Maple glazed pork chops grilled with a crosshatch sear, finished in the oven, and served over sharp cheddar whipped potatoes with whiskey buttered applesauce and tarragon-tossed carrots.

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Morning glory fruit shake with bananas, strawberries, pineapple, ice, and just a touch of honey. A dairy-free breakfast smoothie blended thick and served immediately.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Grilled pineapple slices brushed with curry-spiced brown sugar butter, served with cool vanilla yogurt and toasted coconut. A sweet-savory grilled fruit dessert with Indian flair.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.