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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.

Chewy wheat berries tossed with ripe chopped tomatoes and crisp red onion for a hearty whole grain salad. Three ingredients, five minutes, and endlessly customizable with your go-to dressing.

Old-school salt brine fermented dill pickles with fresh cucumbers, dill stems, garlic, and bay. The crunchy deli-style pickle that ferments in a week on your counter, no vinegar needed.

Crunchy angel hair coleslaw tossed with red, green, and jalapeno peppers in a tangy lime-vinegar dressing. A light, no-cook side dish that's ready in about 10 minutes.

Delicious and nutritious vegetarian main dish, and it's not only just for vegetarian, everyone loves it.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

Simple frozen dessert made with ice cream and a splash of sherry, frozen in a tray. A no-bake, 2-ingredient base you can customize with nuts, chocolate, or fruit.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Provencal vegetable stew with fennel, potatoes, tomatoes, saffron, orange zest, olives, and white wine. A fragrant, hearty vegetarian one-pot meal served with garlic mayo.

Microwave turkey method roasts a whole stuffed bird in a floured roasting bag at 70 percent power, rotating and flipping every quarter of the cook time. A fast holiday option without the oven.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Three-ingredient beer bread with self-rising flour, sugar, and a bottle of beer. No yeast, no kneading, no rising time. A crusty, golden loaf ready in one hour.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Oven Barbecued Eggplant salts the slices and rests for 30 minutes before baking with BBQ sauce brushed on both sides until tender but not mushy. A 3-ingredient vegan side dish ready in an hour.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.

An all-occasion beverage - fruity & effervescent. Make sure juices and ginger ale are well chilled at the start.