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Hawaiian pickled mango made with green mangoes, apple cider vinegar, brown sugar, and Chinese five spice. A sweet-tart island condiment with serious depth.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

Homemade bagels using hot roll mix, boiled then baked with an egg wash and poppy or sesame seeds. A shortcut method that still delivers chewy, golden bagels without a long rise.

Vegetarian lentil macaroni bake with tomatoes, mushrooms, peppers, and elbow pasta. Slow-baked one-pot meal with high fiber and meaty texture from lentils.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Homemade Thai iced tea brewed strong, sweetened with sugar, and topped with creamy half and half or sweetened condensed milk. That iconic orange drink from your favorite Thai restaurant, made at home.

Orange sorbet uses frozen juice concentrate, simple syrup, and fresh orange zest for an intensely citrusy frozen dessert. Vegan, fat-free, and ready for the ice cream maker in 10 minutes.

Cantaloupe balls and blueberries in a fresh mint sugar syrup served as a fruit salad or chilled dessert with whipped cream. A light, refreshing summer fruit dish.

Low-fat lemon chiffon pie with lemon gelatin, fresh lemon juice and zest, and whipped topping in a graham cracker crust. A no-bake dessert with bright citrus flavor and airy texture.

Jello rolls are sweet yeast rolls filled with dry Jello powder, sugar, and pecans, rolled up cinnamon-roll style, and drizzled with a powdered sugar glaze. A colorful, retro treat.

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.