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No-bake lime Jell-O pie with whipped topping in a graham cracker crust. A retro icebox pie that comes together in 30 minutes of prep and chills firm in 4 hours, perfect for hot summer days.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Hearty oatmeal bran bread with whole wheat flour, wheat germ, soy flour, and molasses. A nutritious yeast bread packed with fiber and whole grains, makes two loaves.

Mango passion fruit gelato blends fresh mango puree with tangy passion fruit nectar and half-and-half for a creamy tropical frozen dessert. Churns up in minutes with no egg yolks.

Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Brussels sprouts with soy sauce, butter, and sliced water chestnuts for an Asian-inspired twist on a classic vegetable side dish. Simple, quick, and diabetic-friendly.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Gluten-free yeast bread made with bean flour, cornmeal, cornstarch, and tapioca. A poppy-seed-topped loaf that actually rises and slices like real bread.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.