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Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Creamy sour cream custard studded with tender Granny Smith apples, topped with buttery cinnamon crumble and served with fluffy ginger whipped cream.

Black-eyed peas simmered in ham hock broth, tossed with sweet crabmeat, crispy bacon, tri-color bell peppers, and fresh herbs, then ringed with juicy ruby grapefruit sections. Southern elegance on a platter.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Sautéed cauliflower, mushrooms, and red onion mixed with brown rice, fresh lemon juice, basil, and garlic, then baked under a thick layer of melted cheddar. A hearty, crowd-pleasing vegetarian casserole.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Tender braised beef chuck in a star anise and cinnamon-spiced broth, ladled over egg noodles with fresh spinach and sesame oil. Chinese-style beef noodle soup that's worth every minute of simmering.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

The following is a Sugar Pie recipe that came from Northern Indiana and is an old Amish recipe. It is very, very good - and different. This will not be a firm custard, so don't despair if it doesn't look like the custard pies you are accustomed to!

Potato and bologna scalloped casserole with cubed bologna, sliced potatoes, peas, and a creamy cheddar-soup sauce spiked with sage. A retro pantry casserole for an easy weeknight family dinner.

Torn day-old bread mixed with browned breakfast sausage, sautéed celery and onions, and poultry seasoning bakes into a savory holiday dressing for your turkey.