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Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Broiled grapefruit halves topped with crunchy brown sugar-wheat cereal topping. Quick 15-minute retro breakfast treat.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.

the perfect lobster side dish for Thanksgiving dinner!

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Spianata is a rustic Italian pizza bianca brushed with a simple garlic and fresh tomato topping, baked until the thin crust turns crisp and golden. Just 4 ingredients for an authentic Italian flatbread.

A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.

Chutney sandwich butter blends unsalted butter with chopped chutney into a smooth, spreadable compound butter. A 2-ingredient condiment for sandwiches, toast, and crackers.

Cheddar toss and heat popcorn with melted butter, sharp cheddar, garlic salt, and onion salt. Oven-warmed until the cheese melts into every kernel.

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars.

Capellini with burst cherry tomato sauce, garlic, olives, red pepper flakes, and Parmesan. A quick Italian pasta dinner with a fresh, jammy sauce in under 40 minutes.