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Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Oven-baked banana s'mores with graham crackers, marshmallows, chocolate chips, and sliced bananas. Indoor campfire treat ready in 20 minutes, no fire needed.

One-pot beef jambalaya with the holy trinity of green pepper, celery, and green onion, plus mushrooms, thyme, and sherry. Rice cooks right in the pan, soaking up every drop of beefy flavor.

Deep-fried French toast dipped in a flour and baking powder batter, fried golden in an inch of oil, then dusted with cinnamon sugar. Crispy outside, custardy inside.

Apfelquarkkuchen, the German apple and cream cheese kuchen, layers a tender yeast-dough base with cinnamon-tossed Granny Smith apples and a sweetened cream cheese topping. Traditional bakery-style.

Basic quinoa cooked pilaf-style with garlic and olive oil, toasted in the pan before simmering in chicken broth. A nutty, fluffy grain side dish in under an hour.

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A scrumptious dish that can be served as a hearty lunch or light dinner. Also a great dish to serve when you have family or friends to feed!

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Let your crockpot help you out with making dinner with this delicious macaroni and cheese dish.

Slow-simmered navy beans with bacon, molasses, brown sugar, and ketchup cooked stovetop for hours until tender and saucy. A from-scratch baked beans recipe worth the wait.