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Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Caribbean grilled chicken skewers marinated in dark rum, brown sugar, lime, ginger, and peanut butter. Sweet-tropical heat served over rice with boiled sauce and cilantro.

By using braising to cook the chicken slowly over a long time creates fall-off the bone tender meat and allows the rich flavors to mingle perfectly together. Creamy and rich flavor without all the fat.

Pork tenderloin baked in a savory broth of Worcestershire, soy sauce, coriander, fennel, and chervil with mushrooms and scallions. Works in the oven or Crockpot.

Chicken cacciatore braises bone-in chicken pieces with Italian plum tomatoes, onions, green pepper, garlic, and mushrooms in a herby tomato sauce. The Italian hunter's-style classic that gets better the longer it simmers.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Sicilian meat roll stuffed with ham and shredded mozzarella, seasoned with oregano and garlic, then baked and topped with melted cheese. An Italian-American stuffed meatloaf for Sunday dinner.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Shahi Korma is a rich Mughlai curry with browned lamb or beef simmered in almond-cream sauce with cardamom, cloves, cinnamon, and garam masala. A luxurious slow-cooked Indian feast.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.