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Blanched broccoli dressed with sesame oil, soy sauce, and toasted sesame seeds. A simple Asian-style side dish served at room temperature in under 20 minutes.

Instant cheesecake fakes the real thing in five minutes with a chocolate digestive biscuit, a swipe of cream cheese, and half a fresh strawberry. Snack-sized, no-bake, ready before the kettle boils.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.

French style herbed cheese spreads softened cream cheese with oregano, garlic powder, onion powder, and milk into a five-minute Boursin-style appetizer for crusty bread or crackers.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Peach wine spritzer with pureed fresh peaches, white wine, and lemon-lime soda over crushed ice. A fruity, fizzy summer cocktail ready in 3 minutes.

Scandinavian raspberry soup blends puréed berries with chablis, orange juice, and lemon for a chilled Nordic fruit soup. Whole raspberries and a sour-cream swirl finish each bowl.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Pomegranate and blood orange mimosas mix tart blood orange juice with ruby pomegranate, then top each flute with chilled sparkling wine. A jewel-toned New Year's Eve toast that takes minutes to pour.

Roman Punch made with lemon sherbet, rum, and iced champagne blended into a slushy, drinkable cocktail. A classic Victorian-era party punch with just 3 ingredients.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Thin-cut pork chops browned in butter, layered in a casserole with cream of mushroom soup, Parmesan, and paprika. A retro weeknight dinner that comes together fast.

Polish-inspired quiche loaded with ground kielbasa, sauteed mushrooms, Swiss cheese, and fresh scallions baked in a flaky pie shell. A hearty brunch or dinner.

A simple and easy crockpot recipe that can be used to make a scrumptious dip which is amazing with tortilla chips!