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Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Homemade bagels using hot roll mix, boiled then baked with an egg wash and poppy or sesame seeds. A shortcut method that still delivers chewy, golden bagels without a long rise.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Instant Irish coffee with Irish whiskey, brown sugar, and whipped cream, made fast in the microwave with instant coffee crystals. Cozy 10-minute Saint Patrick's Day cocktail.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Hot pepper and garlic spaghetti where the pasta cooks in chili-garlic infused water, absorbing heat and flavor from the inside out. A fiery vegetarian pasta with olive oil and parsley.

Mint julep syrup concentrate made with creme de menthe, lemonade, and lime juice. Mix 1 part syrup to 5 parts water for a refreshing Southern-style drink.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Banquet Nut Wafers spread Italian meringue - hot sugar syrup beaten into stiff egg whites - over wafer crackers, sprinkle with ground nuts, and brown briefly in a hot oven. A vintage tea party treat.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbeque.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.