5,556 serving recipes

Potato momos are Tibetan steamed dumplings stuffed with garam-masala spiced mashed potatoes, spinach, and cilantro. Vegetarian Himalayan comfort food, served with a fiery chili dipping sauce.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

A produce department recipe. Tastes high-calorie, but is actually fairly low-cal. Sauce is best served the same day as it is made.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Asian-inspired crawfish strudel with colorful vegetables, shiitake mushrooms, and ginger wrapped in crispy phyllo. Served with two sauces for an elegant presentation.

No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.

This is one of the most refreshing desserts I've ever had. If you are feeling fancy, serve the mousse in little dark chocolate bowls.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Lentils with cotechino sausage, an Italian New Year's tradition. Slow-poached pork sausage served over lentils braised with sage, soffritto, and tomato.

Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.

Oven-roasted beef chuck au jus rubbed with salt and pepper, slow-roasted to medium, and served with an herb-mushroom pan sauce made from the drippings. Classic Sunday roast done right.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.

French toast soaked in amaretto-spiked egg mixture, served with amaretto butter and syrup. Boozy, indulgent breakfast with almond flavor throughout.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.