International

Boozy fruit-and-nut butterscotch brownies

Made with roasted walnuts and candied fruit peel soaked in cherry brandy, you get a subtle burst of juices from the candied peel and the contrasting crunch from the walnuts with each bite. Think of these brownies as chewy fruit cake in small doses.

Cook time: 30

Servings: 12 brownies

Tilapia fillets and baby portobello in lemon cream sauce

Earthy mushrooms, citrusy sauce and moist fish flesh in one simple but magnificent dish.

Cook time: 15

Servings: 4 people

Squash and zucchini pancakes

Even carnivores will appreciate this side dish (or snack) for its subtle garlicky and herby tones, and its rich butter flavor. The pancakes are made with grated squash, zucchini, panko, salt, thyme and garlic, and fried in a mixture of butter and olive oil until both sides are golden brown and crisp.

Cook time: 12

Servings: 6 pancakes

Corn and potato soup

Made with salvaged broth in which beef (ox) tongue slow cooked for six hours, all I had to do was simmer the corn and potatoes in the broth, then process everything with an immersion blender.

Cook time: 30

Servings: 4 people

Slow cooker beef (ox) tripe, beans and sausage soup

Dried beans, beef tripe, onion, garlic, salt, pepper and bay leaves simmered in the slow cooker overnight. The next day, they were added to sauteed vegetables and sausages for a chunky and filling soup.

Cook time: 10 40

Servings: 4 people

Chicken, egg and celery soup

Thinly sliced celery and scallions are sauteed in butter and simmered in bone broth with scrambled eggs and chicken fillets.

Cook time: 20

Servings: 4 people