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Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

Homemade red horseradish (chrain): freshly ground horseradish root tinted ruby with beets, sharpened with lemon juice. The classic Passover condiment for brisket, gefilte fish, or matzo.

Chinese fried pecans soak whole pecan halves in boiling water, coat them in sugar, dry overnight, and fry to a crackling glazed shell. Restaurant-style sweet appetizer or party snack.

Whole wheat millet oatmeal bread with sunflower seeds and sucanat. A hearty, multigrain yeast bread with a tender crumb from cooked millet folded into the dough.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Pop cake (Jello cake) made by soaking a baked cake with strawberry soda and Jello, then frosted with Cool Whip and vanilla pudding. A retro no-bake dessert.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Whole peeled tangerines soaked overnight in a honey-lime syrup spiked with dark rum. An elegant, refreshing fruit dessert that's simple to prepare and feeds a crowd.

Vietnamese fruits in syrup (trái cây) with orange, pineapple, and lychees in a sherry-citrus sugar syrup. A simple, elegant tropical dessert chilled to perfection.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.