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Retro molded cucumber salad with lime gelatin, sour cream, chopped radishes, and lemon juice. A cool, creamy side dish that slices into neat squares for summer buffets.

Mexican omelet filled with chopped chicken in a blended chili-tomato sauce. A protein-packed breakfast or dinner with smoky spice and a from-scratch filling.

Four-ingredient muffins made with biscuit mix, sugar, water, and an egg. Pantry-easy, ready in 30 minutes, and the base for countless quick-bread variations.

Ground beef and tater tot casserole with creamy chicken soup and melted cheddar on top. Only 5 ingredients and a favorite with kids. Pure weeknight comfort food.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!

A vintage lemon Jell-O mold loaded with diced apples, crisp celery, chopped walnuts, and a swirl of mayonnaise. This retro Waldorf gelatin salad is a nostalgic potluck classic.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Try this fruity jelly that is delicious on crackers, sandwiches and even toast!

Hearty, chewy steel-cut oats simmered to creamy comfort in just 20 minutes. Top with butter, honey, fresh fruit, or cream for a wholesome breakfast that keeps you full all morning.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.