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Old-school Southern fried chicken soaked in a rich cream-and-egg bath, dredged in paprika-spiked flour, and fried in a trinity of bacon drippings, shortening, and butter.

Spicing up oatmeal in a healthy way. Cinnamon, cardamom, and ginger all have anti-viral properties, so if you are fighting off a cold in the winter (or any time of the year), this is a great recipe to try. For a little variety, you can make this exact recipe with quinoa, bulgar wheat, or amaranth.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

Dark rye cornmeal bread combines whole wheat pastry flour, rye, and cornmeal with carob, molasses, and instant coffee for deep color and flavor. Nutty, hearty yeast loaf for sandwiches or toast.

Sparkling pineapple limeade with pineapple juice, fresh lime juice, sugar, and chilled sparkling water. A refreshing Mexican-inspired summer drink ready in minutes, served over ice.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Creamy, decadent and ready in less than five minutes, this is a great chance to introduce superfoods, bananas and avocados to children 8 months and older. Rich in healthy fats necessary for skin health, brain function and maintaining a healthy weight. Cacao is high in magnesium and iron and when combined with a fat like coconut oil or avocado, it alleviates headaches and anxiety and boosts brain function.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Piña colada punch with homemade coconut milk, fresh pineapple juice, ginger-cassia tea, and rum or gin. Big-batch tropical party drink that serves a crowd.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Deep-fried banana pieces coated in a light baking powder batter and drizzled with honey. A crispy, golden, four-ingredient dessert ready in under 30 minutes.

Frozen Christmas wreath ice ring built in layers with cranberries, lemon slices, and mint that mimic holly leaves and berries. A stunning floating centerpiece for holiday punch bowls that keeps drinks cold without dilution.