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Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Old-fashioned spiced cupcakes made with brown sugar, sour milk, raisins, and nuts. Warm cinnamon, nutmeg, and cloves in every bite. Frost with your favorite icing.

Elegant fruit soup with apricot nectar, brandy, honey, and warm allspice. Serve hot or chilled with fresh peaches, papayas, or cherries for brunch or dessert.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

A bold Texas-style BBQ sauce made with beer, brown sugar, jalapeños, tomato paste, and lime juice. Five cups of tangy, smoky heat for ribs, brisket, and pulled pork.

Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Old-fashioned Spanish pickles: a sweet and tangy relish of peppers, cabbage, cucumbers, tomatoes, and onions spiced with turmeric, mustard seed, and cinnamon in vinegar.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Sweet and sour green tomato pickles with brown sugar, vinegar, and a bouquet of pickling spices. The classic end-of-summer way to use up unripe tomatoes from the garden.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.