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Soba noodles with snow pea greens and shiitake mushrooms in a shallot-chili-soy-rice wine sauce. An oil-free Japanese-style noodle bowl with deep umami and tender seasonal greens.

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.

Refreshing lemonade infused with fresh lemon balm, lemon juice, and sugar. A bright, herbaceous twist on classic summer lemonade that's perfect for hot afternoons.

Dirt dessert layers crushed Oreo cookies, chocolate pudding, and whipped topping in a flower pot for a fun no-bake treat. Add gummy worms for the full effect.

Bacon-topped baked chicken thighs drizzled with a honey-Dijon-curry glaze and a whisper of cayenne. Crispy, sticky, and savory with a sweet kick. Weeknight dinner gold.

Make your life divine with this dish made of egg whites, pecans and corn syrup.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Pear and almond pancakes with syrup-soaked Bartletts and slivered nuts pressed right into the batter, finished with warm fig-maple syrup. A weekend breakfast with real brunch-menu flair.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Oranges and yams bakes alternating slices of sweet potato and fresh orange with juice and warm spices until tender. Bright citrus side dish for Thanksgiving or weeknight dinner.