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Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.

Steakhouse pan-broiled steak done right in a cast iron skillet, salted ahead and seared in its own beef fat for a deep crust, then finished with a quick red wine and brandy pan sauce mounted with butter.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Lemon-basil swordfish broiled with garlic and served with steamed julienned carrots, radishes, and snow peas. A light, elegant dinner for two ready in 45 minutes.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Orange pepper steaks are beef tenderloin crusted in coarse black pepper and broiled with an orange marmalade, ginger, and vinegar glaze. Five ingredients, big flavor.

Add a fruit explosion to your succulent pork chops with this tasty recipe that will have everyone licking their chops!

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Spinach and radicchio salad with sliced mushrooms, red pepper, black olives, and Parmesan in a red wine vinegar and lemon dressing. A crisp, bitter-sweet Italian-style side.