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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.

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.

Five-ingredient camp tuna and rice cooked in one skillet with canned tuna, quick brown rice, and dried veggies. A no-fuss, high-protein trail dinner ready in 25 minutes.

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.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Lightning-fast sheet cake with boiled cocoa mixture poured over flour and sugar, baked thin at high heat, then drenched in warm chocolate-nut frosting straight from the oven.

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

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Iceberg tomato pickles made from green tomatoes soaked in lime water, then preserved in a sweet spiced vinegar syrup with cloves, allspice, and cinnamon. A classic Southern canning recipe.

Injera made from millet flour and club soda with a quick 90-minute ferment instead of days-long teff fermentation. Spongy, tangy Ethiopian flatbread cooked covered in a skillet for about one minute per round.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Blue gelatin aquarium dessert with gummy fish suspended in jiggly jello. A fun no-bake treat kids love to make at birthday parties, with only 4 ingredients and 15 minutes of prep.

Baby back barbecue ribs done on the grill in under 90 minutes. Foil-steamed to tender, then finished over open flame with a brown sugar rub and barbecue sauce.