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Tavern biscuits are a colonial-era American sweet biscuit spiced with nutmeg and mace. Crisp at the edges, tender in the middle, and just sweet enough to serve with tea, coffee, or a glass of cold milk.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

Not exactly traditional, but these crispy latkes will make every night of Hanukah a delicious one!

Cornbread stuffing that straddles the Mason-Dixon line, blending crumbly cornbread with white bread, buttery onion and celery, sweet corn, and toasted pecans. Keep it dry for Western dressing or moist for Southern.

Easy garlic meatballs pack half a head of fresh garlic into tender ground beef rolled with sweet Vidalia onion and Italian breadcrumbs. Simmered in tomato sauce until they soak up every drop.

This cake is amazingly moist, which almost makes people wonder if it's made from the cake mix in the box. The sour cream frosting gives the cake a smooth and creamy texture, also adds just enough tang.

Light and airy blueberry cake with a folded meringue batter, juicy fresh berries throughout, and a crackly sugar-dusted top. An old-fashioned snacking cake that lives up to its name.

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

Whole-wheat grape juice muffins with blue cornmeal, yogurt, and a pinch of nutmeg. Naturally sweetened with concord grape juice, no refined sugar. A wholesome lunchbox snack.

A cheesy baked pasta casserole with minced beef and some Italian flair.

These meatballs were great, and my kids really loved them. Will make it again.

A variation of German Apple Strudel with walnuts and raisins using phyllo pastry to speed up the preparation.

The bread is good warm, cool, or toasted. It stales faster than store-brought white bread, so wrap the loaf well and use quickly or freeze.

Cuban-style picadillo with capers, pimento-stuffed olives, burgundy wine, and a touch of nutmeg. Ground beef braised in a savory-sweet sofrito. Serve over rice with plantains.

Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.

The flavor, texture and nutrients were all well balanced. Made these for breakfast today, it was very tasty, and certainly gave us enough good energies to start the day.