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Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Tender beef cubes simmered low and slow in a tangy tomato sauce spiked with dry mustard and Worcestershire. This hearty, hands-off comfort food serves 4 over rice or egg noodles for a satisfying weeknight meal.

Tender caribou simmered in mustard oil with turmeric, cumin, ginger and garlic. This wild game curry brings bold Indian spices to lean, rich-flavored caribou meat.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

If you're looking for a quick meal to make try this easy crockpot recipe that will satisfy your hunger in no time!

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.