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Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.

Use your bead machine to make this delicious and traditional Irish barmbrack bread.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

Apple topped cake with whole wheat flour, honey, egg whites, and yogurt in the batter, crowned with sliced apples and a cinnamon-sugar drizzle. A lighter bake.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

No-bake lemon cream cheese pie with a blueberry puree swirl and fresh berries on top. Tangy, creamy, and set in a graham cracker crust without turning on the oven.

A meatless lasagne layered with saffron-scented crushed tomatoes, roasted red peppers, sweet peas, orange zest, and bubbly mozzarella. Spanish flair meets Italian comfort.

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

Pan-seared steak pizzaiola tops rib-eyes with a garlicky Italian tomato sauce punched up with oregano, fennel seed, and red pepper. One skillet, weeknight-fast, full-flavored.

Slow-baked picnic beans with bacon, molasses, and brown sugar in a sweet and tangy sauce. This potluck-perfect side dish bakes low and slow until thick, smoky, and irresistible.

Yeast-risen dessert pizza shells made with apple juice in the dough, shaped like individual tart shells and baked crisp. Top with ricotta, fresh fruit, nuts, and a dusting of powdered sugar.

Old-fashioned hearth bread made with honey, wheat germ, and dry milk, kneaded in a food processor and baked into a rustic round loaf. Simple yeast bread with a golden, hollow-sounding crust.

Oatmeal cookies with orange zest, walnuts, and yogurt for a lighter, citrusy twist. Chewy, nutty cookies with brown sugar and a hint of orange in every bite.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.