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Pepper-crusted stuffed flank steak filled with savory sauteed mushroom and onion stuffing, then grilled over hot coals for a smoky char and juicy medium-rare center.

Fruited cream puffs: shortcut pate a choux made with pancake mix, filled with ice cream and topped with sweetened strawberries. Ten elegant frozen desserts from pantry staples.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Boiled chicken in cream of mushroom sauce with mandarin oranges, sliced mushrooms, and water chestnuts. A retro casserole-style dinner with sweet citrus and savory cream sauce, served over rice.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Vegan pink pony dipping sauce made with silken tofu, grated beet, horseradish, honey, and dry mustard. A creamy dairy-free dip that turns shocking pink and pairs with turnip chips or crudités.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Classic Chicken Kiev with pounded chicken breasts rolled around cold butter, double-breaded, and deep-fried until golden. Cut into it and the butter flows out.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Sweet baked Southern praline grits with brown sugar, pecans, cinnamon, and butter. A custard-like grits casserole that turns humble breakfast grits into a warm, spiced dessert.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.