1,595 serving recipes

Fresh citrus fruits and ripe avocado bring you a very fresh taste, serve it with any kind of your favorite chips.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.

Singapore-style chicken satay marinated in curry, cumin, coriander, garlic, and lemon juice. Bamboo-skewered grilled chicken bites for parties, served with peanut sauce.

An easy, tasty and low fat Mediterranean style chicken and figs, serve over a bed of rice or a few slices of bread.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Caramelized bananas pan-fried in butter until golden, tossed in homemade caramel sauce, topped with toasted coconut and chocolate, served with yogurt.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

Peter Island banana pancakes are fluffy tropical breakfast cakes laced with mashed banana, served with rum-spiked maple syrup. A Caribbean resort favorite at home.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Sweet potato pancakes made with mashed cooked sweet potato, flour, and butter. Slightly sweet, slightly savory, served with sour cream. A clever way to use Thanksgiving leftovers.

Jumbleberry pie loaded with fresh blueberries, blackberries, and raspberries in a double-crust pastry with warm cinnamon and nutmeg. A triple-berry showstopper served with ice cream.

This chunky, sweet and sour tomato jam is very tasty, it is a delicious accompaniment to serve on a sandwich, hot dog or hamburger.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

This delicious and refreshing pasta salad is easy to put together, and it's best served after being chilled, perfect on a hot summer day!