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A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.

Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Hearty Brazilian black bean and beef casserole simmered with stewed tomatoes, garlic, and a hint of orange zest. A one-pot comfort meal that feeds a crowd and thickens into rich, spoonable goodness.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Homemade cream of whatever soup mix made with powdered skim milk, cornstarch, chicken broth granules, and herbs. A pantry-ready substitute for canned cream soups.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Light and airy pumpkin chiffon pie with a gelatin-set pumpkin custard folded with fluffy egg whites and topped with whipped cream. A silky alternative to dense pumpkin pie.

Ultra-moist cornbread loaded with creamed corn, whole kernel corn, sour cream, and butter, then topped with melted Swiss cheese. A rich, savory side that practically makes itself.

A pantry-friendly quiche with canned tuna, Swiss cheese, and a creamy egg custard spiked with Worcestershire and nutmeg. Dinner from what's already in your kitchen.

Tex-Mex tostadas with deep-fried flour tortillas piled with pork, Rotel tomatoes, refried beans, shredded cheese, lettuce, avocado, and sour cream. Family-style Southwest dinner.

New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.

Hodge podge soup is a pantry-staple ground beef soup with tomato soup base, mixed vegetables, kidney beans, and broken spaghetti. Comfort food in a bowl, ready in 45 minutes.