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Homemade beer mustard made with dry mustard, brown sugar, turmeric, and flat beer. No cooking required. Bold, tangy, and ready after a quick chill.

Quick reference for converting Australian cooking measurements to US equivalents. Australian tablespoons and cups differ from US sizes - a difference that matters when baking.

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Brown sugar chocolate chip cookies made with butter-flavored shortening for extra chewy centers and crisp edges. Choose your bake time for chewy or crunchy results. Makes 3 dozen with optional pecans.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.