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Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Creamy vegan sweet potato soup with soy milk, nutmeg, and cloves. Naturally dairy-free, just five ingredients, ready in 30 minutes. Serve hot or chilled.

Lemon rosemary baked chicken on a bed of dried tomato bits, braised in lemon juice and chicken broth. A bright, herbaceous one-pan dinner with concentrated tomato flavor in every bite.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Overnight oven-baked oatmeal slow-cooked for 7 hours at low heat until impossibly creamy. Set it before bed and wake up to a hot, hands-free breakfast.

Honey apple tea simmers black tea with apple juice and honey for a warming spiced-cider-meets-tea drink. Perfect for cold afternoons, after-school snacks, and holiday gatherings. Ready in 20 minutes.

Well-drained maraschino cherries may be substituted for candied cherries.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Mom's hush puppies made with pancake mix and yellow cornmeal for crispy, golden deep-fried cornbread balls. Just four ingredients and ready in 20 minutes.

Halloween gummy worm gelatin mold made with orange Jello and gummy worms suspended inside. A spooky, jiggly no-bake treat kids go absolutely wild for.

Cookie dough brownies layer a fudgy cocoa brownie with a buttery, eggless cookie-dough frosting and a glossy chocolate glaze. All the taste of raw cookie dough, safely baked into a decadent layered bar.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.