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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.

Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Herb roasted rabbit with red potatoes, 24 garlic cloves, rosemary, and bacon crumbled on top. Rustic Italian-style one-pan dinner with deep savory flavor and crispy edges.

Persian pan kebabs made with seasoned ground beef, grated onion, and cumin, broiled in strips to mimic skewered kebabs. Serve with rice for an easy weeknight dinner.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.

Fried green tomatoes in butter with cream and red pepper. No breading here, just sliced green tomatoes pan-fried until translucent and finished in a simple cream sauce.

Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

Easy microwave poached chicken breasts with a cheesy dill sauce.

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

My family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal.

Marinated basil tomatoes with olive oil, vinegar, and a pinch of garlic chilled for 2 hours. The 5-minute summer salad that turns ripe tomatoes into something lunch-counter worthy.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.