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Pan-seared chicken breast with whole grain mustard, sun-dried tomatoes, shallots, and garlic. A quick one-pan dinner with bold Mediterranean flavors ready in 30 minutes.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Baked whole tilapia roasted over ginger, scallion, and whole star anise, allspice, and peppercorns. The aromatic bed steams the fish as it bakes, then strains into a wine-butter pan sauce.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

Overnight coffee bread: frozen dinner rolls layered in a bundt pan with vanilla pudding mix, brown sugar, cinnamon, melted butter, and pecans. Rises overnight, bakes 30 minutes, made for brunch tables.

Deep-fried garbanzo parsnip gnocchi made with chickpea flour, parsnips, and gluten flour. Vegetarian gnocchi with a crispy shell, served with homemade tomato sauce.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.

Crispy fried chicken marinated overnight in an Italian dressing paste, dipped in milk and club soda, dusted with pancake mix, deep-fried, then oven-finished. A two-stage cooking method for shatteringly crisp skin and juicy meat.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.

A slow-braised Swedish beef chuck roast with an unexpected twist: anchovies, whiskey, vinegar, and brown sugar build a deeply savory pan sauce. Fork-tender after 2 hours. Add cream to the pan juices for a silky gravy.

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.