1,595 serving recipes

Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Fluffy couscous pilaf with toasted coriander seeds, red bell pepper, cayenne, and cinnamon, finished with fresh mint. Served with a blended saffron cream of Neufchatel cheese and yogurt.

Pineapple charlotte with crushed pineapple, unflavored gelatin, beaten egg whites, and whipped topping. A light, airy no-bake dessert served in stem glasses with a cherry on top.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Grilled pasta salad with broiled zucchini and Spanish onion, roasted red peppers, penne, and red wine vinegar. Served warm or at room temperature in just 20 minutes.

Flaming bananas (bananas Foster) pan-fried in brown sugar and margarine, then flambeed with rum. A dramatic tableside dessert that's impressive to serve and simple to make.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Simple homemade baby food apple bake with orange juice, egg yolk, and ground almonds. Baked until set and served hot or cold. Adaptable to any seasonal fruit.

Iced maple cream parfait with fresh summer berries in warm raspberry jam. A silky no-churn frozen sabayon made with pure maple syrup, served over a juicy berry base.

Grilled ham steaks with a brown sugar and whiskey pan sauce. Butter-brushed, grilled until charred, and served with a quick onion roux sauce spiked with whiskey.

Professorns glogg is a classic Swedish mulled wine steeped overnight with wine, muscatel, vermouth, aquavit, cardamom, cloves, and cinnamon. The ultimate cozy holiday drink to serve at a Scandinavian Christmas party.