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Smoky BBQ baked beans with chicken sausage, collard greens, molasses, and navy beans in a tangy barbecue sauce. A hearty, high-fiber one-pot meal that's on the table in under 30 minutes.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Quick 4-ingredient cappuccino parfait layering coffee-spiked whipped topping with sugar-free chocolate pudding. Light, creamy, and ready in 20 minutes flat.

Pan-seared pork chops braised in a maple syrup and fresh pear sauce with ginger. A sweet-savory one-skillet dinner that comes together in 45 minutes.

Vintage molded gelatin salad with apple cider, diced apples, celery, and almonds suspended in lemon-spiked gelatin. Unmold onto lettuce and serve with whipped cream or sour cream.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

These were easy and so cute! I made 1/2 a recipe piped with tip 12 and got 25 mushrooms.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

A simple and scrumptious side dish made with sweet potatoes, juicy apples and bit of apple juice.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

This easy pickled chutney can transform rice and leftovers into something special.

Caribbean fruit shake blending banana, pineapple juice, and orange juice with ice into a creamy, dairy-free tropical drink. Add grenadine for a gorgeous pink color.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.