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Pork pepper steak with tender simmered pork shoulder strips, green peppers, onions, and celery in a soy-tomato gravy. A classic Chinese-American comfort food served over rice.

Giant stuffed hero sandwich baked in homemade dough with layers of ham, salami, Swiss, cheddar, sauteed peppers and onions, and Dijon mustard. A party-sized hot sub that feeds a crowd.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Jalapeno cheese grits casserole baked with sharp cheddar, pepper jack, eggs, and fresh jalapenos. Creamy, spicy Southern comfort food from the oven.

Stir-fried chicken breast with onion and green pepper in a creamy broccoli-soy sauce, served over seasoned ramen noodles. A fast 30-minute weeknight dinner using pantry staples.

No-bake peach cream cake layered with angel food cake, vanilla pudding cream, whipped cream, and sliced peaches. An almond-scented icebox dessert that chills to set.

Royal Camembert mousse with Camembert and Roquefort cheese, whipped cream, and egg white set with gelatin. A molded French cheese appetizer chilled overnight, rich, airy, and intensely savory.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Red cabbage with diced apples is a diabetic-friendly German-style braised side with green apple, lemon juice, allspice, and a hint of sweetener. Low-calorie, ready in 40 minutes.

Kosher dill pickles: classic garlic-and-dill brined cucumbers with snap and bite. A simple vinegar-brine canning recipe that turns out crisp, tangy pickles after a six-week cure.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Chunky beef posole chili built on tender chunks of browned beef shoulder with jalapeno, cumin, and tomatoes, thickened with grits for a corn-rich body. Topped with cilantro, scallions, sour cream, and tortilla.

Sausage and cornbread cabbage rolls stuff sweet apple, cornbread dressing mix, and pork sausage inside wilted cabbage leaves. Microwave-quick with an apple-cider pan sauce.