1,593 serving recipes

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.

Shrimp and lobster tail bouillabaisse in a tomato-clam broth with leeks, Cajun seasoning, and orange zest. Served over toasted French bread for a stunning seafood supper.

Persian pan kebabs made with seasoned ground beef, grated onion, and cumin, broiled in strips to mimic skewered kebabs. Serve with rice for an easy weeknight dinner.

Baingan bharta, an Indian roasted eggplant relish with charred eggplant, tomatoes, mustard seeds, cumin, turmeric, and green chili. Smoky, spiced, and served warm or at room temperature.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

Smooth and creamy chicken pâté blended with Neufchâtel cheese, dry sherry, and a hint of nutmeg. No cooking required. Just blend, chill overnight, and serve with crackers.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.

Crispy potato latkes loaded with shredded carrots and zucchini, pan-fried golden on a hot griddle. Serve with applesauce or cranberry sauce for dipping. Makes 36 latkes.