5,557 serving recipes

Chili-dusted chicken pieces browned and simmered in a saucy mix of diced tomatoes, green chilies, black olives, and fresh cilantro. Serve over rice for a Southwestern one-skillet meal.

Homemade eggplant ravioli with a smooth pureed filling in fresh egg pasta, served with a Madeira and tomato cream sauce. A vegetarian Italian project recipe worth every minute.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

A delicate almond cookie bar to serve with, or after, dessert.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Celebrate the holiday by serving up this decadent delicious crab cake.

Simply delicious salad that can be served with any main course.

Melt in your mouth cookies, great to serve with morning coffee

A great dip that is creamy yet refreshing. Served best chilled.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

Australian crown roast of lamb filled with sherry-spiked sweet potato stuffing. Simple to assemble, stunning to serve, and the "tipsy" part makes it a proper party roast.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.