5,557 serving recipes

Toasted vermicelli mingles with long-grain rice in buttery chicken broth for fluffy Armenian pilaf that rests before serving.

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

McIntosh apple cobbler baked in individual bowls with a buttery brown sugar crumble topping. A simple four-apple dessert served warm with vanilla ice cream.

Chicken Regency salad with artichoke hearts, water chestnuts, green olives, and butter-toasted pecans in Italian dressing. Marinated overnight for deep flavor, served cold on lettuce.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Australian-style Lamb burgers and homemade chips, seasoned with Australian native herbs and spices.

Mukmura is an Indian chicken dish braised with almonds, raisins, turmeric, and fresh ginger in a tangy lemon sauce. A one-pot meal with warm spices and bright citrus.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Grilled lamb kofta seasoned with cumin, cinnamon, turmeric, and allspice, served with a creamy tahini yogurt sauce. Spiced Middle Eastern skewered lamb kebabs ready in 30 minutes.

Aebleskiver are Danish pancake balls cooked in a special dimpled cast iron pan, with stiffly beaten egg whites folded into a sweet cream batter. Serve dipped in sugar or jam.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Ginger and peach chicken with boneless breasts in a fresh ginger-peach sauce with water chestnuts, served over rice with snow pea pods. A light, fruity low-calorie dinner.

Moroccan lamb and pear tagine slow-simmered with cumin, coriander, ginger, and cinnamon, finished with sweet pears, golden raisins, and slivered almonds. A traditional sweet-savory braise served over rice.

Classic salmon loaf with canned salmon, diced potatoes, celery, chives, and lemon zest, served with creamy Dijon sauce. A simple retro weeknight dinner.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.