Broccoli rabe, blanched then sautéed in olive oil with garlic and chili pepper flakes. Tossed with sun dried tomatoes, pasta, and Parmesan.
Simple and easy curry made with Granny Smith green apples.
The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter.
Heavenly spread for crackers, made with canned sardines, cream cheese, shallots, green onions, and lime juice.
Traditional Mexican posole (pozole), a broth rich soup made with pork, red chiles, and lots of add-ins like shredded cabbage, radishes, cilantro, lime, and avocado.
Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening.
Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
Homemade granola bars with peanut butter, honey, oats, and golden raisins.
Classic French preparation of rabbit, braised in white wine with shallots and prunes.
A classic Spanish tapas appetizer known as patatas bravas, or angry potatoes - roasted potatoes tossed with a spicy, smoky tomato sauce.
Classic Mediterranean baba ghanouj eggplant dip. Baked eggplant pureed with tahini, garlic, and olive oil.
Quick, easy, and budget-friendly tuna patties, made with canned tuna, mustard, lemon, parsley, chives, bread, and hot sauce.
A Genoese mushroom sauce for pasta or polenta, with dried porcinis, tomato, onions, celery, carrots, garlic, and a little red wine. Sugo ai Funghi.
Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.
Simple Indian dal, made with red lentils, onions, garlic, spices, tomatoes, and cilantro.
Ground turkey meatballs made with herbs and sour cream, tossed with fresh tomatoes and basil.