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Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

These are not only delicious and reminiscent of your favourite carrot cake, they are also good for you! With no added sweeteners and completely gluten and dairy free, these are as tasty as they are good for you and make the perfect Sunday brunch or dessert.

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Broiled sesame chicken teriyaki skewers marinated in garlic, ginger, and teriyaki sauce. Low-calorie chicken breast strips threaded accordion-style and finished with toasted sesame seeds.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Pickled eggs in a spiced cider vinegar brine with Dijon mustard, dry mustard, celery seeds, cloves, and sliced onions. Refrigerate overnight for tangy, firm eggs with a mustard kick.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Start off your soups with this simple recipe that will have you making savory dishes in no time!