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Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Classic bread dressing studded with dried apricots, walnuts, and celery for a sweet-savory stuffing that pairs beautifully with roasted turkey.

Banana French toast: a lighter take on the classic, dipped in egg substitute and topped with vanilla yogurt, caramelized banana slices, and maple syrup. A healthy weekend breakfast.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Traditional calf's feet jelly made from boiled calf's feet with cinnamon, lemon, white wine, and egg whites for clarification. A classic Victorian-era gelatin set in molds and served cold.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Homemade whole wheat crackers made with just flour, cream, sugar, and salt. Rolled paper-thin and baked until crisp and golden. Simple, buttery, and snackable.

Chicken wings marinated in dry sherry, soy sauce, ginger, and garlic then cooked in the microwave for tender, savory results. A simple Asian-inspired appetizer with just 5 ingredients.

A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.

Add a sweet taste to your baked beans with this easy and delicious recipe.

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.

Quince marmalade with whole orange and orange juice, simmered with sugar until it sheets from a spoon. No pectin needed thanks to quince's natural gelling power.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.