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Fresh berry cobbler loaded with strawberries, blueberries, blackberries, and raspberries under brown sugar drop biscuits baked in individual ramekins.

Posole Don Federico: a soul-warming Mexican pork and hominy stew, built on pig's feet and pork shanks for a rich broth, with green chiles, garlic, and beer. Garnished with cilantro and scallions.

Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Do you like oatmeal, but are tired of the traditional boring bowl? Well here is a little twist on an old favorite! With the addition of apples, chia seeds and flaxseed meal, This breakfast is both very tasty and is high in omega 3 and fiber!

Ann's Strawberry Angel-Food Cake with Sauces-Pt1 recipe

Kentucky ham and angel biscuits: light, foolproof biscuits raised with both yeast and baking soda, split and stuffed with salty country ham. The Southern party staple, a fixture from church suppers to Derby Day.

Old Virginia wassail simmers apple cider, orange juice, pineapple juice, and warm cinnamon-clove spices in a stovetop percolator. A fragrant Southern holiday punch for a crowd.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Red snapper fillets wrapped in soaked corn husks and grilled over embers, finished with a spicy orange vinaigrette. A smoky, tamale-inspired technique that keeps the fish juicy and tender.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.