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Sam's pizza ABM uses your bread machine to mix and rise a whole-wheat-and-cornmeal pizza dough. Roll, top with sauce and mozzarella, and bake into a crispy 14-inch pie at 475F.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

Old-fashioned molasses oatmeal bread with tender texture and deep caramel flavor from a time-tested family recipe

Homemade oatmeal bread with molasses and scalded milk, kneaded and risen the traditional way. Two soft, hearty loaves with a slightly sweet, nutty crumb.

Old-fashioned sweet chunk pickles brined for two weeks, then packed in a warm cinnamon-clove syrup and water bath canned. Crunchy, spiced, and worth every day of the wait. Makes 3 pints.

Vegan Sicilian lentil pasta sauce simmered with mushrooms, garlic, tomato sauce, and tomato paste. Low-fat, high-protein, and hearty enough to replace any meat sauce over pasta or rice.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.