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'BULKOKEE' is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.

Pargo relleno: whole red snapper stuffed with a savory bread, ham, tomato, and sherry mixture, topped with shrimp and lobster, then roasted. A Caribbean-Latin American celebration dish.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

If you like trying new things, then you will love this succulent dish that will instantly find its place in your cookbook!

Homemade Mexican pork chorizo, ground pork blended with garlic, vinegar, oregano, cumin, cinnamon, and cloves. The mixture cures overnight, then crumbles into a skillet for tacos, eggs, or breakfast hash.

Marinated grilled chicken with a 24-hour yogurt, lime, cumin, and coriander marinade. Toasted spices rubbed into the meat then sealed in yogurt for tender, deeply seasoned chicken.

Grilled pork tenderloin medallions in a bright marinade of white wine, lemon, honey and tarragon, flattened thin so they grill in minutes. A fast, flavorful cookout main that needs as little as 15 minutes to marinate.

No-bake chocolate peanut butter candy squares made with chocolate frosting, oats, and chopped peanuts. Just 4 ingredients, no cooking, and ready in 30 minutes.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Vietnamese caramelized pork simmered low and slow with fish sauce and scallions until sticky and glazed. Serve over steaming rice for an easy, savory weeknight dinner.

Pan-seared chicken breasts topped with a zesty Mexi-corn salsa, garnished with cherry tomatoes and fresh cilantro. A quick, colorful Tex-Mex weeknight dinner ready in just 30 minutes.