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Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Sauteed Breast of Cornish Game Hen with Herb Sauce recipe

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Oaxaca tostada bites: tortilla chips topped with a mole-spiced black bean mash of cocoa, cumin, and cinnamon, cool avocado cream, pepper jack, and lettuce. A no-cook, party-ready Mexican appetizer.

Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.

Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.

Mexican lasagna layers seasoned ground beef, refried beans, salsa, and a Monterey Jack-cheddar blend between lasagna noodles, finished with a sour cream and olive topping. Big-batch, freezer-friendly weeknight dinner.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

Eggnog Filled Cake with Chocolate Frosting recipe

Brighten up your summer with this delectable cake that is bound to be gobbled up by your family within a day!

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Ragout of Kidney Beans in Smoked Pepper and Tomato Fondue recipe

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Thick grilled beef patties loaded with soy sauce, green pepper, and egg, basted with a tangy ketchup-brown sugar-Worcestershire glaze. A step up from ordinary burgers.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.