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Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Chewy bar cookies with crunchy bran flakes in the dough and a layer of strawberry jam baked in the center. Old-fashioned lunchbox treats that come together in 45 minutes.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Stuffed butternut squash filled with wild rice, torn whole wheat bread, red onion, sage, thyme, and fresh orange juice. A hearty vegetarian main dish.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Ham and broccoli stir-fry in a savory oyster sauce with rice wine, ginger, and toasted walnuts. A quick Chinese-inspired wok dish served over gingered rice.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

Nepali daal lentil soup gift package bundles orange lentils, basmati rice, and a homemade curry spice blend into a decorative jar. A thoughtful homemade food gift.

Another scrumptious corned beef dish that will have you hooked just by making it! Tastes terrific over rice!

Michaelmas broth is a traditional Irish chicken and rice soup served on the Feast of Saint Michael in late September. Whole chicken simmered with mirepoix, then strained and finished with long-grain rice.

Chicken thighs coated in a Dijon mustard egg wash and baked with a basil-paprika breadcrumb crust until golden and crisp. A lighter oven-fried chicken with a tangy, spicy kick in just 40 minutes.

Cold buttermilk soup with whipped egg yolks, lemon zest, and vanilla, served chilled with a dollop of unsweetened whipped cream. A refreshing Scandinavian-style summer soup.