Glazed with Sriracha, stuffed with beer cheese and topped with bacon, this ain't your momma's meatloaf. More

There are those that consider quiche to be a delicate, light and—dare I say, feminine dish. This quiche goes against many of those traits by setting sausage, kielbasa and bacon in the classic egg custard and pastry crust. More

The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Once you make tortillas yourself you might not go back to the bagged version again. More

Calamari is like an upmarket version of fish sticks. It's both comforting and slightly elevated. A lot of people get nervous about frying, or about seafood in general, but fried seafood is one of the easiest things you can make. Here, strips and tentacles are coated in a Chinese five-spice powder and flour dusting, and fried in two minutes until golden and crisp. Tossed with scallions, cilantro, and lime, these calamari are exotic, quick, fresh, and totally hit the spot. More

A refreshing cooler of raspberry scented iced tea spiked with rum. More

Dry-style stir-fried lamb is a Northern Chinese dish originating in Mongolia. It's primary flavor comes from cumin, soy sauce, and Sichuan peppercorns. It's musky, hot, and well, awesome. That it doesn't have a sauce makes it once of the quickest, easiest stir-fries to prepare at home. It works equally well with beef. More

Twice-cooked pork is a Sichuan dish of fatty pork leg or belly that gets two very different cooking preparations. In the first stage, the belly is simmered just until it is cooked through. Then you stir-fry the slices of belly until the meat is brown, the fat has rendered somewhat, and the layer of skin is a little crispy around the edges. Finally, add to the wok what I think should be some kind of holy trinity of Chinese pastes: black bean, chili bean, and sweet bean. More

As rye breads go, this one is fairly light and soft, but it still has good rye flavor and would make a great sandwich bread. More

The quickest, easiest, most intensely flavored strawberry sorbet. More

Jalapeño adds a fruitiness and slight heat to a tangy garlic marinade that well seasons the shrimp, but doesn't overpower their natural flavor. More

The outside of the Spider Cake gets golden brown and slightly crisp in the oven while the inside stays tender. One of the unique attributes of the Spider Cake as opposed to your garden-variety cornbread is the thin stripe of creamy custard that forms in the center of the cake as it cooks. More

A sweet liqueur flavored with strawberries and tarragon. More

Sausages full of red wine, caramelized sweet shallots, and canned Puy lentils come together in this hearty one-pot, half-hour meal. More

Arroz con pollo finds its way into nearly every Central and South American country in some form or another. The Nicaraguan version is more soupy and stew-like than the fluffier versions you may be used to, but no less delicious. More

Coffee liqueur—a given for Irish Coffees and White Russians, but not too much else—is not the most serious of drinks. But that is precisely why Alana Chernila's recipe for Coffee Liqueur from The Homemade Pantry is genius. More

A loaf of bread studded with olives sounded like an interesting choice when I was browsing through this book, looking for something different. Having two different types of olives in the loaf made it even more appealing. More

Feeling the heat of summer? Cool off with this nutty, dairy-free coconutty iced tea. More

This is a great starter pie for blueberry season. The crisp, flaky crust is a perfect foil to the juicy berries, and the sweet and slightly savory oat crumble topping is easier to make than a traditional top crust. This is a pie that works as well post BBQ as it does for breakfast. More

Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions. The key to great flavor is extremely high heat. I recommend cooking this directly over a hot coal grill. More

I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin. More

A classic Chinese-American dish of chicken and vegetables coated in a mild gingery, lemony sauce. Marinating the chicken in a mixture of cornstarch and egg whites gives it a silky, smooth, moist texture. For best results, use a wok set in an outdoor coal-fired grill for extra high heat cooking. More

Summer squash is the season's most bounteous crop. Take advantage of its abundance with this simple but flavorful chilled soup: yogurt adds smoothness and acidity, fresh mint contributes both flavor and a lovely light green color, and sourdough croutons lend an irresistible crunch. More

Watermelon is one of those great summer fruits that works perfectly in both sweet and savory dishes. Tossed with some mint and feta, it makes a bang up salad; it's also great sprinkled with a bit of salt or chile for a hot 'n sweet snack. And it's this versatility that makes these Watermelon & Parsley Pops from People's Pops such a great combination of summery flavors. More

Rice, curry, smoked haddock, and eggs—at first glance these ingredients seem a tad odd, but if you've ever had a steaming plate of kedgeree, you know that it all comes together like a poem in your mouth. More

This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge. More

Alana Chernila, author of The Homemade Pantry, has figured out a way to freeze summer tomatoes so that they retain their sweetness all year long. Her method involves snatching up pounds of gorgeous summer tomatoes and giving them a low and slow roast with garlic, herbs, and olive oil. This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and breaking out during the cooler, tomato-less months for a bright taste of summer. More

Wontons for dessert? You betcha. These crunchy chocolate filled envelopes are delicate, light as air, and dusted with sweet Chinese five spice. More

A fluffy and flavorful loaf that rises nicely and works well in the bread machine. More

The peppery bite of arugula is tempered by oil and Parmesan, creating a smooth, yet incredibly flavorful pesto that's ready to top chicken, pasta—you name it! More

These chewy cookies have a double dose of chocolate. More

Wok Hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill. More

Any easy adaptation of the classic German dessert that marries chocolate cake with cherries. More

A Jamaican classic, goat curry with potatoes and onions, flavored with ginger and Scotch Bonnet peppers. Tender, spicy, and low in fat. More

To make butter from the comfort of your home kitchen, all you need is a stand mixer, a pint of cream, and a pinch of salt. Over the course of just about 15 minutes, the cream whips, stiffens, then separates into butter and buttermilk. More

[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches... More

Light, crisp, fluffy gluten-free pancakes dotted with rich tangy cream cheese. More

For a special breakfast, serve each guest a mini stack of pancakes topped with a sweet sauce made from bourbon roasted apricots. More

This recipe has easy written all over it. The noodles cook in a pot of boiling water and are then drained in a colander. Meanwhile, the sauce is mixed together in less than a minute in the food processor. Combine the two, along with a some sliced cucumbers, and you're done. More

Pairing Campari, a bittersweet Italian apéritif, with sugary cantaloupe makes for popsicles with a very grown up flavor profile. More

This recipe for Ricotta Cheese adapted from Alana Chernila's The Homemade Pantry may very well have you forgoing the store stuff for good. It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form. The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta. More

Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich. More

I love an unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor. When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try. More

Tipsy shrimp, grilled, and doused with a sauce that is a cross between Thai sweet chili sauce and the most typical Thai spicy seafood sauce -- all done in 30 minutes. More

Mulberries are a smaller, less tart cousin of the blackberry, and can be foraged from mulberry trees which grow in residential area of cities in the northeast. If you have access to these bountiful (and free!) berries, try them in this jam, which brings out their earthy, sweet flavor. More

The perfect, spreadable, sweet-tart strawberry jam. Use only the best summer strawberries for this! More