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Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Pasta flora is a Greek lattice tart with cognac-spiked butter pastry filled with apricot marmalade and finished with a crisscross dough top. Sliced into bakery-style squares.

A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Add a fruity touch to your chicken with this delicious recipe that's extremely easy to follow.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Homemade cottage cheese from sour milk, gently heated in a double boiler until soft curds form. Drain, season, and stir in cream. Three ingredients, zero waste, real cheese.

Crispy cheddar cheese wafers with Rice Krispies for extra crunch. Just 5 pantry ingredients, 30 minutes, and you've got 30 savory, buttery bite-sized snacks.

Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Greek-style charoset with whole orange, dates, raisins, cherry preserves, sweet wine, and pine nuts. A Sephardic Passover recipe with warm spice and fruit.

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.

Fluffy oat pancakes studded with grated apple and cinnamon. The oats add hearty texture while fresh apple keeps them moist. Make them with milk or apple juice for natural sweetness.