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This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Spiced apple ketchup made with unsweetened applesauce, vinegar, and warm spices like ginger, cinnamon, and cloves for a tangy condiment perfect with pork or chicken.

Mini bacon cheese quiches in a tender cream cheese pastry shell, filled with crisp bacon, cheddar, Swiss, onion, and a custard of eggs and half and half. Make-ahead, freezer-friendly party bites.

Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.

Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.

One-skillet ground turkey dinner with elbow macaroni, sweet corn, tomato soup, chili powder, and gooey melted cheddar. Cozy, filling, and just one pan to wash.

This is a good combination recipe, sausage, mushrooms and spinach, very nutritious, and tasts very good too.

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Maritime Madness is a retro East Coast ground beef casserole bound with oatmeal, cream of mushroom soup, ketchup, and sage. Mix, bake, brown. No browning the meat first.

A succulent dish that's easy to make and will satisfy everyone's hunger at the dinner table.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Squid with a spicy Sichuan-style pepper sauce: scored squid blanched until it curls, then tossed in a fiery soy, sesame, and chili dressing. A quick Chinese appetizer with tender squid and bold heat.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.