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Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

A light, crispy deep fry batter made with flour, cornstarch, and baking powder. Works for fish, vegetables, and more. No eggs needed, ready in minutes.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Stovetop espresso and cappuccino guide: how to brew proper coffee in a classic moka-style machine, plus how to steam milk for homemade cappuccino. No espresso machine needed.

Retro layered gelatin salad with a creamy lemon layer packed with tart apple and pecans, sandwiched between orange gelatin made with apple juice. Unmolds beautifully from a ring mold.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Lower calorie pie shell with less shortening than traditional crusts. Three simple ingredients, one hour chill, and a flaky crust for any pie recipe.

Homemade Banana Milk blends one banana with water and a hint of vanilla into a smooth, naturally sweet, dairy-free drink. Two ingredients, 5 minutes, no added sugar.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Microwave polenta made with just cornmeal, water, olive oil, and salt in 10 minutes. No stirring for 40 minutes at the stove. Creamy results, zero fuss.

Indian-style mango juice made with canned mango pulp and water. A 2-ingredient, 5-minute tropical drink you just shake and serve. No blender needed.

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!

These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

A fresh raspberry pie with a layer of whole berries under a glossy cooked raspberry filling in a flaky homemade crust. Topped with whipped cream, this is summer pie at its peak.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.