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Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Silky dumpling wrappers made from just flour and water, kneaded until soft and elastic. Roll thin, fill with your favorite filling, and boil using the 3-water method.

Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Smoky, spicy black bean pesto made with ham hock, jalapeños, garlic, and cilantro stems. A thick, spreadable paste for tacos, chips, or as a bold side dish. Makes 3 cups.

Retro lime gelatin mold layered with orange sections, grapefruit, pineapple, maraschino cherries, and melon balls. A colorful vintage fruit salad.

Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.