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Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Salt and Pepper Yabbie Skewers seasoned with Australia Alpine Pepper. Chicken can also be used instead of Yabbies.

Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

Bangin' Bart is a home cook's take on Baigan Bartha, the Indian eggplant and tomato stew slow-cooked until thick enough to use as a dip. A simple, vegan, one-pan dish with deep flavor.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Hobo buns with bologna, melted cheese, tomato, and green pepper on kaiser rolls. A quick, kid-friendly microwaved sandwich ready in 10 minutes flat.

Mediterranean baked swordfish topped with a sundried tomato and kalamata olive tapenade, set over lemon slices. Four ingredients, 20 minutes oven time, restaurant-quality fish dinner.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.