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Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Huevos en rabo de mestiza are Mexican eggs poached in a chunky tomato-green chile sauce, topped with melted Monterey Jack cheese. A vegetarian one-skillet meal.

Round steak smothered in a rich browned-flour gravy with sliced onions, fresh tomatoes, and apple cider vinegar. A Southern braised steak that turns a tough cut fork-tender.

Turkish stuffed eggplant baked twice with a slow-cooked tomato, onion, and garlic filling scooped back into the shells. A low-calorie vegetable main with bright lemon and parsley.

Quick chicken stir-fry with garlic butter, mushrooms, and parsley finished with a splash of chicken broth. A weeknight skillet dinner in under 35 minutes for 4.

Buttery scallops and crisp snow peas stir-fried with fresh ginger, garlic, fish sauce, white wine, and a hit of lime. A Thai-inspired seafood dinner that's on the table in 35 minutes.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Silky fettuccine tossed with crispy bacon and eggs that cook from pasta heat alone. Classic Roman carbonara ready in 20 minutes with creamy sauce and no cream.

Lemony radish salad with 4 cups of thinly sliced radishes in a lemon-soy dressing with chives and parsley. A peppery, crunchy side that chills beautifully.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Mushroom linguine tossed with hazelnut oil, toasted hazelnuts, and fresh parsley. A nutty, earthy pasta dish for two that comes together in 20 minutes.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Make-ahead baguette sandwiches stuffed with sun-dried tomatoes, black olives, capers, anchovies, and watercress. Mediterranean flavors wrapped tight for picnics, road trips, and packed lunches.

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.

Italian crepes stuffed with tuna and anchovy filling, folded into half-moons and baked until crisp. Migliaccini, a savory Italian crepe you won't find everywhere.

Pizza roll-ups made with pizza dough spread with ground turkey, mozzarella, and Italian seasoning. Sliced pinwheels baked until golden. Freezer-friendly and perfect for lunch boxes.