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Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Steamed ancient egg diamonds set fresh eggs, century (preserved) egg, and salted duck egg into one silky steamed custard, then cut into diamonds. A classic Chinese three-egg dish with a striking marbled look.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water for 30 minutes. Just 5 ingredients, no cooking, and diabetic-friendly. A simple, nutty side dish.

Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Peach-ginger-grape fizz: ripe peaches or nectarines blended with white grape juice and fresh ginger, topped with seltzer for a non-alcoholic summer cooler.

Try this quick, but scrumptious casserole that won't seem like it was made just before dinner time.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Slow-roasted moose rump braised with red wine, Worcestershire sauce, and onions until fork-tender. Sealed tight and baked low and slow, this wild game roast comes with a pan gravy that practically makes itself.

Orange gelatin dessert ring made with sweet white wine and apricot syrup, filled with fresh apricots, grapes, and banana. A retro molded dessert for parties and holidays.

One of the most representative dishes of my city, Bogotá, and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. You can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes.

Mini pecan pies bake in individual flan tins with a press-in shortbread crust and a golden syrup, brown sugar, and pecan filling. British-style hand-held tarts perfect for parties.