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French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Sea bass fillets baked over a bed of black olives, garlic, oregano, basil, and parsley, basted in vegetable stock. A Mediterranean-inspired Turkish fish dish that's low calorie, high flavor, and effortlessly elegant.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.

Slow-roasted marinated turkey breast baked in a roasting bag with apple cider vinegar, coarse black pepper, and oil. Low and slow for 4-5 hours until fork-tender and juicy.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Crockpot pork chops in a home made barbecue sauce.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.

Fresh peaches tossed with balsamic vinegar, black pepper, and a touch of sugar. A four-ingredient no-cook dessert that's elegant and impossibly simple.

Black licorice chocolate spiders are a 2-ingredient Halloween treat. Twizzler legs and melted chocolate form creepy little spiders kids can make themselves. No baking required.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.