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Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Zlicni rezanci are traditional Croatian drop noodles made from a simple egg batter spooned into boiling broth. Just four ingredients, 15 minutes, and you have tender homemade noodles for soup or a buttery side dish.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

Teno salmon is a Finnish method of poaching salmon steaks in water until dry, then finishing in butter. Simple, traditional, and lets the fish speak for itself.

Stir-fried zucchini cooked tender-crisp in a hot pan with just oil, water, salt, and a pinch of sugar. Five-ingredient side dish ready in 10 minutes from one summer squash glut.

Slow-cooker smoked ham simmered in port wine and broth with plump golden raisins. An easy hands-off holiday main with rich, fruity depth.

A vegan butter substitute for spreading on bread and vegetables.

Butter is used almost everyday by most of us, it adds the tangy and buttery flavor into our food, cooking or baking. Why not make your own butter, it contains lots of flavor and very tasty!

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

A dressing for salads made with wasabi and Australian Native Wild Rosella.

Quick taco casserole with seasoned ground beef, tomato sauce, tortilla chips, and melted cheddar. A kid-friendly, dump-and-bake Mexican dinner on the table in 25 minutes.

Tropical Venezuelan sparkling wine punch bursting with passion fruit, citrus slices, and bubbles. Mix, chill, and serve this festive tisana over ice for easy entertaining.

Kythoni peltes is a traditional Greek quince jelly scented with rose geranium leaves and lemon juice. A slow, old-world preserve that turns jewel-pink as it sets.

Creamy frozen peach drink blended with peach ice cream, coconut cream, and soda water, served in a chilled glass with fresh mint. A tropical non-alcoholic treat.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Sauerbraten is a classic German pot roast marinated 2 to 3 days in a spiced vinegar brine with peppercorns, bay leaves, and cloves, then braised until fork-tender with a sweet-sour gravy.