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Chicken pieces braised with sliced fennel, Italian stewed tomatoes, and fennel seeds in one pan. A rustic Mediterranean weeknight dinner in under an hour.

Cold microwave borscht with grated beets, lemon juice, and a chilled overnight rest. A streamlined Eastern European soup ready in 12 minutes of cook time, finished with cold sour cream.

Explore the Irish culture with this stew which is perfect for a St. Patrick's Day dinner that you will remember!

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

A flavorful and healthy whole grain side dish. Goes great with Balsamic Chicken with Mushrooms.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.

A quick and easy chicken and rice casserole that can use leftover rice and chicken for a speedy weeknight main dish.

Crispy breadcrumb-coated chicken baked with onion halves, then served with a creamy sour cream pan sauce made from the drippings. Fork-tender comfort food for 8.

Make amazing sandwiches with this recipe that uses cucumbers, tomatoes and garlic.

Deep-fried eggplant fritters made from boiled eggplant mashed with egg, butter, and just enough flour to hold together. Crispy outside, creamy inside.

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.