5,557 serving recipes

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Crab Cakes with Dill Mayonnaise

Pan-fried crab cakes with scallions, celery, and lemon, coated in garlicky breadcrumbs and served with homemade dill mayonnaise made from scratch in the blender.

Fish in Sweet & Sour Sauce Wih Coconut-Rice

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Italian Mussels in White Wine

Italian steamed mussels in white wine with garlic and fresh parsley, served chilled as an elegant appetizer. Just five ingredients and a simple stovetop method.

Ozark Pudding

Ozark pudding, a classic Midwest baked dessert with chopped apples and nuts folded into a light egg batter. Crispy on top, custardy inside, served warm with whipped cream.

Escargots De Montpellier

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Crazy Berry Blue Pie

No-bake blueberry pie with sweetened condensed milk, sour cream, and lemon in a crumb crust. Just chill and serve for a creamy, fruity dessert that's foolproof.

Rustic French Meatloaf

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Mexican Roast Loin of Pork

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.