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Treat your chicken to Greek culture with this succulent dish made with garlic powder, oregano and seasoned salt.

Hot Italian sausage and cream cheese rolled up in flaky crescent dough and baked into golden breakfast logs. Just three ingredients, sliceable and ready for a lazy weekend brunch.

A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.

Grilled south of the border steak is a zesty Tex-Mex cookout: scored round steak in a ketchup-Worcestershire-hot sauce marinade, grilled and sliced, served with cheesy refried beans, chilis and chips.

Add a supreme taste to your steak with this easy and succulent recipe.

Soft fish tacos with sauteed red snapper, caramelized red onions, lime juice, and fresh herbs in warm tortillas. A quick 30-minute dinner with bright, clean Mexican-inspired flavors.

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Easy cold clam dip with cream cheese, Worcestershire, garlic, and a splash of hot sauce. Just blend, chill, and serve with chips or crackers for your next party spread.

Caramel rolls made with frozen bread dough, butterscotch pudding mix, brown sugar, butter, and cinnamon. A shortcut sticky bun with an overnight rise option.

Salmon Italianne is a five-ingredient baked salmon with a thick mayo crown, thin ketchup stripe, minced onion, and crumbled bacon. Retro one-pan dinner, ready in about an hour.

Introduce seafood to the skewers with this succulent recipe that's easy to follow and will have you enjoying a delicious dinner in no time!

Wisconsin-style pizza fondue with ground beef, cheddar, mozzarella, and pizza sauce seasoned with fennel and oregano. A hearty, meaty dip served with crusty bread for dunking.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Sicilian-style land snails boiled in salted water, then served hot with a cold dipping sauce of crushed garlic, olive oil, and fresh lemon juice. Simple, briny, and bright.

No-cook hot dog and kidney bean sandwiches tossed with sour cream, hot sauce, and cheddar on split rolls. A retro Texas snack ready in 15 minutes flat.