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Quick, easy and delicious. An Ideal busy week-day dinner.

Homemade wontons filled with ground pork, chopped shrimp, Chinese mushrooms, and crunchy water chestnuts, seasoned with oyster sauce and soy. Includes step-by-step folding instructions for beginners.

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

Spiced gingerbread dough shaped into edible bowls over an ovenproof glass mold, with star cutouts around the rim. Use leftover dough for classic Christmas gingerbread cookies.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Oven-braised beef brisket roasted with onions, garlic, and a homemade tomato-Worcestershire barbecue sauce until melt-in-your-mouth tender. Serves 8 with a thick, glossy gravy.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Add some zing to your meat loaf with this delicious recipe that will not disappoint.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Greek-spiced stuffed bread footballs filled with seasoned ground turkey, brown rice, and oregano. Football-shaped baked hand pies with sesame topping, served warm with cucumber-yogurt sauce.

A succulent seafood stew, best serve it hot with some good crusty bread.

Chicken tortilla soup with a tomato-chile broth, fried tortilla strips, shredded chicken, and topped with cheese and avocado. A classic Mexican soup with crispy, crunchy texture.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.