208 quarter recipes

Peppy dill wedges are spicy cucumber pickles with dill seed, crushed red pepper, and apple cider vinegar, quick-processed for canning. A crunchy, no-sugar pickle with heat.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Jalapeno pepper jelly made with fresh jalapenos, green bell pepper, apple cider vinegar, and sugar. A sweet-hot jelly for canning that pairs with cream cheese and crackers for an easy appetizer.

Salsa de albañil, or Bricklayer's Salsa, is a chunky Mexican tomatillo salsa with roasted tomatillos, cilantro, onion, and garlic. Pounded in a mortar for rustic texture. Ready in 10 minutes flat.

Layers of cubed potatoes, zucchini, mozzarella, scallions, and fresh basil bake in egg substitute for this veggie-packed Italian frittata. Broiled tomatoes finish it.

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.

Hearty beef and vegetable stew loaded with tomatoes, potatoes, corn, green beans, peas, and summer squash. Simmered low and slow in a Dutch oven, this feeds a crowd of 10.

A 5-ingredient slow cooker chicken simmered in spaghetti sauce mix and white wine with fresh tomatoes and mushrooms. Set it and forget it for 4 to 6 hours.

You will enjoy the taste of these scrumptious cookies that combine two of the richest flavors in baking: chocolate and peanut butter.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Make your own cajun style vinegar by using this simple recipe.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

A simple approach that doesn't complicate the delicate flavors of trout, this recipe yields a delicious and attractive entree with a minimum of preparation.

One-pot pork chop supper with potatoes and carrots simmered in tomato soup with Worcestershire and caraway seeds. A complete skillet dinner with almost no cleanup.