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Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

Arroz con pollo built on a hearty mix of brown and wild rice instead of white. Browned chicken simmered with tomatoes, white wine, almonds, peas and a Latin-style sofrito of onion, garlic and paprika.

Crispy beer batter onion rings with rested batter for the lightest, lacy crust. Cold beer and egg yolks build crunch that holds. Same batter works on fish, vegetables, and seafood.

Authentic beef lo mein with fresh Chinese egg noodles, marinated flank steak, crunchy bean sprouts, and garlic chives tossed in a glossy oyster and soy sauce. Ready in 30 minutes.

Homemade pear liqueur infused with ripe Bartletts, vodka, warm spices, and a touch of sugar syrup. A six-week steep yields a fragrant, autumn-perfect cordial for sipping or cocktails.

Four-ingredient peanut butter cookies using yellow cake mix as a shortcut. Just blend, roll, fork-press, and bake for golden cookies in 30 minutes flat.

Fettuccine layered with sharp cheddar and sautéed onions bakes in a creamy egg custard speckled with paprika for a simple two-serving pasta bake.

This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it!

Fresh fruit pie with blueberries, strawberries, or peaches set in cornstarch-thickened glaze: whipped cream lining the crust, fruit filling on top, chilled until firm and sliceable.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

A simple soup that is perfect for the fall and your lunch or dinner.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

This easy-to-make snack is perfect for those long days at work or for traveling with the kids.

Asparagus and crabmeat salad layers crisp-tender spears over butter lettuce, crowned with sweet lump crab folded into a tomato-Dijon mayonnaise. Elegant cold appetizer or light lunch that comes together in minutes with make-ahead dressing.