1,595 serving recipes

Silky cocoa creme is a light chocolate mousse made with ricotta, cocoa powder, and whipped topping, set with gelatin. A low-fat molded dessert served with strawberries.

Quick summer fruit saute with peaches, dark plums, and raspberries in a buttery currant jelly glaze. Served warm over frozen yogurt for a 15-minute seasonal dessert.

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.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

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 show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

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.

Buttermilk-marinated Cornish game hens baked with turmeric, serrano chiles, and cilantro, served over cumin-spiced corn with a creamy tomato sauce. A showstopping Indian-inspired dinner.

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.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

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.

Grapefruit Margaritas blend tequila, triple sec, and fresh grapefruit juice with cracked ice - a brighter, slightly bitter twist on the classic that serves 8 in 10 minutes.

3-minute microwave cinnamon raisin oatmeal with Grape-Nuts for crunch. A quick, warm breakfast bowl with brown sugar that serves two from a single cereal bowl.

Rich chocolate truffle cheesecake on a chocolate wafer crust, served over a creamy raspberry sauce. Melted chocolate chips baked right into the filling for intense truffle flavor.