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Packed with meaty goodness with a combination of chicken, pork and beef.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

Frijoles de olla are traditional Mexican pot-cooked beans simmered slowly with onion, lard, and epazote. Soupy, soulful, and the foundation of countless Mexican meals from refried beans to soups.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Drop biscuits made with sweet potato and sour cream, topped with a crunchy brown sugar crust. Tender, slightly sweet, and golden. A Southern-style biscuit that needs no butter.

A Louisiana classic: creamy spinach in a spicy jalapeno cheese sauce with Worcestershire, hot sauce, and celery salt. Spinach Madeleine is the Cajun side dish that steals the show at every gathering.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Pina colada bread in jars bakes a pineapple, coconut, and rum quick bread right inside canning jars for a charming, giftable treat. Tropical flavor in a decorate-and-give package. Keep the jars chilled and enjoy fresh.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.

Stir-fried tofu and bean sprouts with serrano chiles, oyster sauce, and fish sauce. A fast Thai-style wok dish that's vegetable-forward, protein-rich, and ready in 10 minutes.