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Honey glazed pork shoulder with a savory dry rub and a finishing glaze of honey, ginger, and horseradish brushed over a diamond-scored fat cap. Sweet-spiced crust over rich, slow-roasted pork.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Chewy, warmly spiced mincemeat squares with cinnamon, nutmeg, and bran, drizzled with a sweet confectioners' sugar glaze. A cozy holiday baking treat that makes 16 shareable squares.

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

Start up the barbecue in your crockpot with this dish made of succulent beef and a variety of spices.

Enchiladas Nortenas with Grilled Chicken and Queso Quesadilla recipe

A simple and scrumptious dish made with tender fish fillets, jalapeno peppers and green olives.

Original Dallas jail house chili, a true Texas bowl of red: all beef, no beans, slow-simmered with chiles, cumin and garlic, then thickened the proper way with masa harina.

Halloween witch's brew, a kid-friendly non-alcoholic Halloween punch made with grape juice and soda water, garnished with halved grapes that look like floating eyeballs. Ready in 10 minutes.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Pan-seared chicken breasts topped with a creamy feta cheese sauce made from evaporated skim milk, chives, and crumbled feta. A lighter take on cheese sauce that still delivers rich flavor.

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

Egg noodles with hot Italian sausage, broccoli, carrots, and onions tossed together in a one-skillet dinner. The sausage drippings become the flavor base for the vegetables.