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Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

No-fail bagels boil shaped dough rings in water before baking on cornmeal-dusted pans, yielding the chewy interior, glossy crust and dense crumb of a true New York-style bagel.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

Try this crockpot rendition of hot cocoa that is perfect for a large group of people!

Ham, green beans, and potato skillet casserole cooked in bacon drippings with just five ingredients. A simple one-pan Southern dinner that turns leftover ham into a hearty weeknight meal in about 40 minutes.

German elderberry soup (Holunderbeersuppe): cooked elderberries with lemon, sugar, and cornstarch for a traditional tart-sweet fruit soup served hot or chilled.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Sweet and sour lentils with brown rice simmer in a tangy honey-tamari-ginger sauce with sauteed onion and celery. A hearty vegetarian one-bowl dinner with plant-protein backbone.

Authentic homemade bagels with vital wheat gluten flour for that signature chew. Boiled in sugar-salt water, then baked. Traditional New York-style technique. Yields 12 bagels.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.