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Nicomedes' anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.

Your family will love this tender and juicy meat loaf that will have everyone licking their lips.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Old Bay-seasoned shrimp folded into scrambled eggs with sautéed leeks, tomato, and cream cheese, finished in the oven until set. A fancy brunch-worthy egg dish that serves 3 in about 40 minutes.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

Delicate sole fillets rolled around garlicky sauteed spinach and baked with a brush of melted butter. An elegant, light dinner for two ready in 20 minutes with just six ingredients.

Whole wheat English muffins topped with a seasoned cottage cheese and wheat germ spread, fresh tomato, and broiled cheddar strips. A high-protein open-faced melt ready in 15 minutes.

Scrambled eggs with crumbled chorizo sausage and fresh chopped tomatoes. Spicy, smoky Mexican-style breakfast eggs cooked low and slow for soft, glossy curds.

Crustless mini-quiches: bite-sized egg cups with cottage cheese, sharp cheddar, sour cream, and Bisquick for self-crusting edges. Six ingredients, perfect for brunch trays and lunchbox.

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

These delicious and melted in your mouth cookies don't last long.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.

Vegan no-egg egg salad: crumbled firm tofu tinted yellow with turmeric and dressed with soy mayo, vinegar, mustard, and hot sauce. Tastes like egg salad in a sandwich, no eggs required.

Tomato basil bacon salad: juicy beefsteak tomatoes piled high with fresh mozzarella, crispy bacon, garlic-toasted bread cubes, and basil oil. A BLT-caprese mashup built for ripe summer tomatoes.