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Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.

Juice from Concord grapes is packed with potent polyphenyls and research shows that the consumption of Concord grape juice can help promote a healthy heart and may help prevent heart disease and other chronic diseases by improving the body’s ability to deal with oxidative stress.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Old-fashioned watermelon honey preserve made from the white rind, slow-cooked with sugar, lemon, and fresh ginger into a thick, golden spread. A heritage canning recipe worth reviving.

Lemon tea snow with strawberry sauce: a light, airy gelatin dessert flavored with lemon and instant tea, beaten with egg whites into a cloud. Served with a warm-set strawberry-currant sauce. Retro Southern tearoom fare.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Vietnamese-style coconut flan baked in a water bath with homemade caramel. Silky coconut milk custard with a bittersweet caramel sauce that pools around every slice. Elegant, simple, and make-ahead friendly.

Nectarine sorbet with fresh blueberries and strawberries, made without an ice cream maker. Blended smooth and frozen for a light, fruity no-churn dessert.

Panjaria Salata, the classic Greek beetroot salad: whole beets boiled with tops intact, then sliced and served with Skorthalia garlic sauce or an olive oil, vinegar, and coriander dressing.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Pork chops bake over a bed of rice with sliced tomatoes and onions in this simple one-dish dinner. The juices from the meat and vegetables flavor the rice as it cooks.

Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.