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Hodge podge soup is a pantry-staple ground beef soup with tomato soup base, mixed vegetables, kidney beans, and broken spaghetti. Comfort food in a bowl, ready in 45 minutes.

Smoked beef rubs a lean roast with garlic, onion, paprika, cumin, and cayenne, then smokes it low and slow over hickory with indirect heat. Backyard barbecue technique for tender, smoky beef.

Oven-crisped chicken coated in crushed rice cereal for a shatteringly crunchy crust, no deep frying needed. A classic three-step breading and a wire rack keep every piece golden and crisp all over.

A scrumptious shrimp dish made with finely chopped shallots, parsley leaves and red hot pepper sauce.

Apricot-glazed Cornish hens roasted whole over a buttery bread stuffing scented with celery, onion, and marjoram, basted with a sweet-tart apricot preserves glaze.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

These are very tasty potatoes, and it was a huge hit.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Sliced Roma tomatoes layered with sweet Maui onions, fresh basil, and a drizzle of white wine vinegar and olive oil. A breezy, no-cook island-inspired salad ready in 20 minutes.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Vegan brown rice and wheat berries cooked together in one pot with sauteed scallions. A chewy, nutty whole grain side dish with hearty texture from the wheat berries.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Couscous with diced eggplant, turmeric, coriander, shallots, and lemon butter. A quick North African-inspired grain side dish that steams in just 5 minutes off the heat.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.