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Pizza by the Foot: a whole loaf of bread split lengthwise and loaded with pizza sauce, Italian sausage, onion, mozzarella, and provolone. Baked until the cheese bubbles and browns.

Pizza monster made on an Italian bread shell with pepperoni, mozzarella, mushrooms, and olives arranged into a spooky face. A fun Halloween dinner kids love to build themselves.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

Overnight layered salad with chicken, spinach, lettuce, cheddar, and radishes sealed under a tangy mayonnaise-mustard dressing. Make it the night before and toss to serve.

A Southern-style spinach casserole with chopped oysters, cornbread dressing, Worcestershire, and hot sauce, baked under a blanket of melted cheddar. This bayou-inspired dish brings Gulf Coast flavor to your supper table.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

Green noodles with a creamy mushroom and bacon sauce finished with fresh basil and Parmesan. Nearly two pounds of mushrooms make this a rich, earthy weeknight pasta.

Sauteed soft-shell crab in sizzling butter topped with browned pecans. A Cajun classic with just 4 ingredients and crispy, golden results in under 30 minutes.

Yogurt chicken marinated 24 hours in a spiced yogurt blend of turmeric, ginger, cinnamon, cloves, garlic, and lemon juice, then baked golden. Deeply flavored and incredibly tender.

Pie-pan asparagus with fresh spears blanketed in a homemade cheddar and Parmesan cheese sauce, broiled until golden and bubbly. A rich, creamy vegetable side dish ready in 25 minutes.

Mexican cheese dip made in the microwave with cheddar, jalapenos, garlic, tomatoes, and a quick roux for thickness. A from-scratch queso dip ready in about 10 minutes, no Velveeta needed.

Classic French onion soup with deeply caramelized onions simmered in beef broth and white wine, ladled into bowls with crusty bread and broiled under a bubbly Swiss and Parmesan cheese cap.

Cucumber salsa is a creamy yogurt and sour cream dip with shredded cucumber, fresh herbs, and cumin. Cool, tangy, raita-meets-tzatziki crossover for tacos, grilled meats, or chips.

Crab stuffed mushroom caps with snow crab, Parmesan, horseradish, and bread crumbs. Baked then broiled until golden for a hot, savory appetizer ready in 30 minutes.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Authentic Cincinnati chili simmered with cinnamon, allspice, cloves, and unsweetened chocolate, then chilled overnight to deepen the flavors. Serve over spaghetti with shredded cheddar for a true 3-way.