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Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Add a green look to your kitchen with this scrumptious casserole made from cream of mushroom soup and green beans.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!

A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Bacon walnut feta focaccia tops a pre-baked flatbread with crisp bacon, toasted walnuts, briny feta, and green onions. A 25-minute appetizer or wine-night snack from a store-bought crust.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

Leek salad with pineapple and apple in a creamy sour cream and mayonnaise dressing, finished with fresh parsley. A quick no-cook side salad ready in 25 minutes.

Baked adzuki beans with chopped mushrooms, scallions, tarragon, and dill seed in olive oil. A simple, earthy vegetarian side dish with just seven ingredients and 40 minutes total.

Miso sauce for pasta made with yellow miso, sauteed scallions, garlic, and vegetable stock. A savory, umami-rich vegetarian pasta sauce ready in minutes with just six ingredients.

Thick swordfish steaks rolled in olive oil, broiled, and topped with savory anchovy butter. Garnished with lemon, anchovy fillets, and olives. Classic French Mirabeau style in 30 minutes.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.