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Make your own holiday drink with this tasty recipe that's perfect for Christmas and your crockpot!

Four-ingredient blender breakfast smoothie with banana, milk, honey, and bran. Three minutes from blender to glass. High-fiber breakfast for busy mornings or post-workout fuel.

Italian oil-packed tuna blitzed with mascarpone, kalamata olives, capers, anchovy paste, and lemon zest into a luxurious tapenade spread. Pile it on grilled crostini for a cocktail party appetizer that disappears fast.

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Satisfy your appetite with this fruity salad that's extremely easy to prepare.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Morning fruit salad with cantaloupe, kiwi, strawberries, and raspberries, tossed with fresh mint and orange juice. Light, vibrant, no-cook breakfast or brunch side ready in 20 minutes.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

This layered banana cake is loaded with fresh banana slices and creamy vanilla pudding between two soft cake rounds, then wrapped in fluffy frosting. A beginner-friendly semi-homemade banana dessert that comes together fast.

Cherry wood smoked duck marinated overnight in red wine, fresh ginger, and brown sugar, then grilled to crispy-skinned glory. A showstopper for your next backyard feast.

Pseftokeftedes are Santorini tomato fritters mixing chopped Roma tomatoes, scallions, garlic, mint, and oregano into a pancake-style batter, fried crisp in olive oil. Vegetarian Greek meze.

China Moon serrano-lemongrass vinegar, a fragrant infused rice vinegar simmered with fresh ginger, lemongrass and serrano chiles. A bright, spicy condiment to splash into dressings, dipping sauces, stir-fries and noodle bowls.

Soft orange oatmeal cookies with fresh orange zest, orange juice, nutmeg, and quick oats. A citrusy Southern-style drop cookie with a chewy, golden edge.