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Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Start a fiesta in your crockpot with this delicious side dish that is perfect to take with you to your next dinner party.

Lucknawi dal simmers pink lentils with turmeric and tamarind, then finishes with a sizzling tadka of cumin seeds, fried onion, garlic, ginger, and dried red chili. Sour, smoky, and brothy in the best Awadhi tradition.

This host of ghosts cake is easy to make, and the result is super outstanding, want to impress your guests? Try this out!

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Some people like the cherry sauce served hot with the rice pudding. In Denmark the tradition is to include 1 whole almond in the rice pudding. And the person to find it wins the prize commonly a cute and tasty marzipan pig!

Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.

The simple flavors ring true in this recipe. Go back to basics, buy yourself a squash from a local farmer, add simple high-quality ingredients. We add a dollop of sour cream upon serving and enjoy the warm flavor of our roots every time we make this recipe.

Single-serving sugar-free berry pie with mixed berries (blueberries, raspberries, strawberries) under a graham cracker crumb topping. Bakes in a 6-ounce custard cup or zaps in the microwave for a portion-controlled treat.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.

A thick, belly-warming chicken soup loaded with pearl barley, lentils, and tomatoes, seasoned with Adobo and Sazon for a Latin-inspired twist. Feeds six in under an hour.