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Hearty beef and barley soup built on bone-in short ribs for deep flavor, with carrots, celery, cabbage, tomatoes, and quick-cooking pearl barley. Slow-simmered Sunday soup for cold weather.

Salmon steamed in parchment paper with a teriyaki-orange marinade, green onions, and fresh orange slices. An elegant en papillote method that keeps the fish moist with easy cleanup.

Turn on the oven and get ready to make succulent pork chops your whole family will enjoy.

Sole Veronique is a classic French dish of poached sole fillets in a white wine cream sauce finished under the broiler and garnished with green grapes for a sweet, elegant contrast.

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Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.

Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

A lighter, baked take on Chicken Kiev: pounded breasts rolled around herb butter with parsley and chives, topped with breadcrumbs and paprika. No deep frying, no mess, all the buttery goodness.

Homemade chicken barley soup with pearl barley, carrots, celery, onion, and sage. Made from scratch with a whole chicken simmered into the broth for deep homestyle flavor.

Lamb and apple pie with mushrooms, carrots, and apple cider under golden puff pastry. A savory British-style meat pie with autumn flavors baked until flaky.

Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.

Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.

Mrs. Glick's potatoes, a grated potato casserole with roasted-garlic cottage cheese, scallions, and a sharp cheddar top. Lighter take on hash brown casserole with a creamy, tangy interior.