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Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Easy chicken pot pie with cream of chicken soup, mixed vegetables, and refrigerator biscuits on top instead of pastry. A shortcut weeknight version that still delivers comfort.

Thick, creamy cheesy chicken chowder packed with tender potatoes, carrots, and celery in a rich cheddar-laced broth. This from-scratch soup warms you from the inside out on chilly evenings.

Put your fishing pole to use with this savory dish that will have you wishing it was summer all year long!

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Ricotta-stuffed zucchini flowers filled with creamy ricotta, Asiago, chopped almonds, basil and parsley. Delicate squash blossoms baked until warm, elegant enough for company, easy enough for a summer Tuesday.

A traditional Korean clear spinach soup (Malgun Sigumchi Kuk) with ground beef, garlic, scallions, and soy sauce. Simple, nourishing, and on the table in under an hour with just a handful of ingredients.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.

Eggplant custard gratin with fried eggplant, tomato sauce, basil, and a ricotta-parmesan custard. French-Italian baked side or vegetarian main.

When making that famous chicken dinner, try this delicious stuffing that's extremely easy to make!

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Traditional Scottish haggis from scratch, with toasted oatmeal, sheep heart and liver, suet, and warm spices packed into a stomach casing. The Burns Night centerpiece, served with neeps, tatties, and a nip of whisky.