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Greek shrimp baked with feta, tomato sauce, ouzo, and flamed cognac. Garides saganaki-style seafood with anise-scented depth, perfect for dinner party theatrics.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

This recipe can be made with the regular and rapid bake cycles.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Spam Western bean soup: a tangy sweet-sour tomato broth with pinto beans, carrots, chili sauce, and cubed Spam. Pantry-friendly comfort, ready in an hour from a stocked cupboard.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Curried turkey on rice: leftover roast turkey simmered in a creamy curry sauce with apple and onion, served over brown rice. A 30-minute weeknight curry built for the day after Thanksgiving.

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

A light, oil-free curry tomato sauce with scallions, garlic, ginger, and turmeric. Ready in 20 minutes and endlessly versatile.

Hearty corn and sausage casserole with eggs, creamed corn, and buttery cracker topping. Comforting breakfast or dinner bake that feeds a crowd in 75 minutes.

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.

Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.

Crunchy bran flake yogurt bars with a cinnamon-brown sugar crumble and creamy strawberry yogurt filling. A grab-and-go breakfast bar or lunchbox snack.