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No-bake peach cream cake layered with angel food cake, vanilla pudding cream, whipped cream, and sliced peaches. An almond-scented icebox dessert that chills to set.

Tender peeled white asparagus spears topped with nutty brown butter and toasty bread crumbs. A classic German side dish that comes together in just 15 minutes.

Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.

Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Lemon and white chocolate mousse parfaits layered with fresh strawberries in tall glasses. An elegant make-ahead dinner party dessert built from lemon curd mousse and creamy white chocolate mousse.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

Elaborate Swiss hazelnut torte with meringue layers, sponge cake, and buttercream. Traditional Solothurn specialty dessert featuring roasted ground hazelnuts throughout.

No-bake Butterfinger dessert with a buttery graham cracker crust, creamy vanilla-butterscotch pudding layer, and crushed candy bar topping. Easy to assemble and feeds a crowd!

Apple-filled acorn squash with brown sugar, chopped walnuts, and orange zest. Baked cut-side down first for tender flesh, then filled and finished in the oven. A vegan fall side.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.