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Blueberry snow folds whipped egg whites into a gelatin-set berry puree for a cloud-light, low-calorie dessert. Topped with fresh strawberries for color and crunch.

Mei Kwei Tao (Pickled Peaches in Red Rose Petals) recipe

Concentrated homemade mint syrup made from 8 cups of fresh mint leaves steeped overnight, then boiled into a thick syrup. Dilute with water or sparkling water for mint drinks.

Pork stir-fry with green beans and mushrooms cooks quick in a wok with soy sauce and a cornstarch gravy. Tender shredded pork, snapping green beans, meaty mushrooms. A 30-minute Chinese-American weeknight dinner from one pan.

Honey-soaked almond turnovers with a cinnamon-spiced filling wrapped in oil-based pastry dough. These Greek-style travados are baked golden, then bathed in warm honey syrup for a sticky, nutty bite.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Chinese-style caramel fried apples or bananas battered and deep-fried, then coated in crackly spun sugar with sesame seeds. Dipped in ice water for a shatteringly crisp shell.

For those who don't eat potatoes, this puree makes a wonderful substitute.

A simple and easy recipe that creates a unique and delicious treat!

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)