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German baked spinach with Emmentaler cheese, butter, garlic, paprika, and nutmeg. A bubbly, golden spinach gratin that's simple to make and rich with Alpine cheese flavor.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

Spinach salad with a creamy blended lemon dressing made from sour cream, lemon juice, garlic, and paprika. A tangy, no-cook side salad ready in 10 minutes.

This recipe is inspired by the flavors of Southern Italian cooking. The combination of coarsely chopped olives, lots of simmered garlic, sweet raisins and zesty citrus lends a rustic appeal.

Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.

Classic Tex-Mex beef enchiladas with homemade meat sauce and sharp cheddar, plus instructions for both rolled and New Mexico stacked styles.

Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

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.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Eggplant and cheddar omelet filled with sauteed eggplant cubes in tomato sauce. A hearty, savory breakfast or brunch omelet with Mediterranean flair.

Cheese nugget appetizers, four-ingredient sharp cheddar shortbread-style balls with a cayenne kick. Bite-sized crowd pleasers ready in 30 minutes.