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Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Try these German-style pork chops that are simmered in pineapple juice and sauerkraut.

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

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Boiled new potatoes coated in a simple milk-based white sauce thickened with flour and seasoned with salt and pepper. An old-fashioned, budget-friendly side ready in about 10 minutes with six ingredients.

Overlapping slices of zucchini and ripe tomatoes baked with bell pepper, onion, and olive oil until crisp-tender. A vegan, low-calorie side that looks as gorgeous as it tastes.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Pork chops and sauerkraut with caraway seeds and tart apple slices, seared on the stovetop and finished in the microwave. A quick weeknight take on a German classic.

Quick microwave swordfish with sun-dried tomato paste, rosemary, and lemon. Easy Mediterranean fish dinner ready in 15 minutes with bold, concentrated flavors.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.