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Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.

Mazatlan Fisherman's Stew (Mexican Bouillabaisse) recipe

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Reach the sky with this savory chili that will have your family hoping they can have the leftovers for dinner tomorrow.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

A simple bread machine recipe that makes a decadent pumpkin bread that can be served plain, or toasted.

Julienned carrots braised with curry powder, ginger, garlic, and a squeeze of lime. This Indian-inspired vegetarian side dish brings out the natural sweetness of carrots with warm, aromatic spice.

Carrot cake with a chocolatey twist: cocoa powder, chocolate chips, warm spices, and shredded carrots all in one batter, topped with cream cheese frosting. Moist, spiced, and packed with surprises in every bite.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Nutty bread machine loaf with chopped walnuts throughout for crunchy texture and rich flavor in every sandwich slice

Made with soy milk and cornmeal, this simple bread is great for sandwiches.

A dense, moist Jewish honey cake rich with cinnamon, cloves, cocoa, and golden raisins. This Rosh Hashanah staple bakes into a fragrant loaf that symbolizes a sweet new year.

Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.