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Home style scrambled eggs with cubed potatoes, zucchini, tomatoes, and onion using egg substitute. A veggie-loaded low-cholesterol breakfast skillet ready in 15 minutes.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

A delicious corn bread that tastes great served with chili or soup.

Homemade haggis loaf: approachable Scottish-style meatloaf with ground lamb, lamb liver, rolled oats, and warm spices baked in a loaf pan. A casing-free, kitchen-friendly take on the classic.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Whole-wheat bread machine carrot bread with freshly grated ginger and cashews. Add the ingredients, press start, and pull out a hearty, subtly spiced loaf with real ginger heat.

Raspberry cranberry Jello ring mold with crushed pineapple, whole cranberry sauce, fresh raspberries, and walnuts. A festive, make-ahead holiday side or dessert with a jewel-toned shimmer.

Tired of making the same old dinner? Entertain relatives and neighbors with this dish full of unique flavors!

Delicious, moist yet light oatmeal bread is ideal for breakfast, or a yummy snack whenever you feel a bit hungry.

Soft molasses drop cookies spiced with warming ginger and cloves that stay moist and chewy when you don't overbake them. Classic old-fashioned cookies made without eggs for a simple, reliable recipe.

Buttery cookies hiding a whole Andes mint inside, wrapped in soft dough and topped with a pecan half for surprise chocolate-mint magic in every bite.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

Fork-tender beef pot roast braised in a sloppy joe-spiced tomato sauce with potatoes, carrots, and zucchini. A low-and-slow one-pot dinner that feeds a hungry crowd.

Curried chicken and bow tie pasta salad with a homemade curry mayonnaise, tri-color bell peppers, and poached chicken on a bed of fresh spinach. An impressive main-course salad.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.