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Broiled turkey tenderloins brushed with a sweet-tangy orange molasses sauce spiked with mustard, cumin, and red pepper. A lean, high-protein dinner on the table in under 25 minutes.

Easy chicken tandoori marinates pieces in spiced yogurt with curry powder, garlic and paprika, then bakes to juicy tender perfection. Seven pantry ingredients, restaurant flavor at home.

Tiny cinnamon rolls made from crescent roll dough with cinnamon sugar filling and vanilla glaze. A 25-minute shortcut that bakes up bite-sized and tender.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

Enjoy the sunshine with this soft and delicious bread that's made with orange juice.

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.