Quick, simple, and super filling, this Irish boxty recipe is delicious. Made with both raw and leftover mashed potatoes, the resulting sweet and savory umami flavor is accompanied by a satisfying crunch and chewiness. Make sure to try it with another Irish recipe, the Irish champ!

Based heavily on the official Ragù alla Bolognese recipe listed by Accademia Italiana della Cucina, this bolognese sauce uses very little tomato, but has a rich, umami-filled, and a sweetness brought forth by milk. Definitely different from your typical bolognese sauce, but still delicious!

Poaching fish in a rich blend of tomatoes, olive oil, and sea-water sounds crazy, right? This light, fresh, delicate Italian dish is just crazy enough to be called that - Acqua Pazza or Crazy Water! At its core this is a clean, simple dish that could easily be a weeknight meal that’ll make everyone think you spent hours on it. And add a little toast for a surprising crunk to your bite!

Pepperoni rolls— the West Virginia state delicacy. Soft, juicy, spicy, these rolls are the perfect blend of cheese, meat, and bread that’ll make you say, “Wild and Wonderful!”.

This pizza sauce is a blast of umami. Whether using it on pizzas or as a dipping sauce for bread or pepperoni rolls, this sauce perfectly compliments and adds a hint of heat and sweetness to your dish.

Based on a recipe from Northern Italy, this pasta uses both heated and cooled olive oil to bring out different levels of that floral taste. The mixture of herbs in the dish also brings out a delicious, creamy, yet refreshingly light flavor.

Delicious, fluffy bread rolls stuffed with a spicy, creamy filling that will leave a sweet tingle on the tongue. The jalapeños add a bite both to taste and texture, and is complimented by the melted cheese.

Containing the same amount of caffeine as 1/5 a cup of coffee, these energy balls are a blast of deliciously rich and earthy flavors. Orange makes a subtle appearance to brighten up the nutty, dark richness of this tasty, vegan snack.

These fruit balls have a wonderful balance of flavors. The sweetness of the dates is cut by the earthy pistachios, and the almond extract and lemon combination only serve to heighten all the flavors. It’s a tasty little morsel, and vegan to boot!

These fruit balls will explode in a blast of tropical flavors in your mouth. The combination of grapefruit, pineapple, and grenadine is reminiscent of a nice cocktail on a beach, while the hazelnut adds a wonderful crunch to the otherwise soft fruit ball.

This homemade garlic butter is deliciously infused with garlic and parsley to bring out all the savory flavor. Super quick and easy, this garlic butter goes well on anything, whether bread, steak, or even Hogs in Bedrolls!

This homemade BBQ sauce brings spice, tang, and sweetness in one bite. Best of all, it’s easy to make! Pairs fantastically with Hogs in Bedrolls, a recipe from Heroes’ Feast

These fusion-style Deviled Eggs add sweet, heat, and texture to the traditional recipe. Add a little crunch in the form of Furikake and you’ve got something that will blow your tastebuds away! The hardest part will be waiting a minimum of 3 hours or up to 3 days for the eggs to take on the Soy and Mirin mixture and become the delicious seasoned ramen eggs.

While there are many recipes for Cranberry Sauce out there, the goal of this recipe is to find a way to get some booze into the mix. So instead of using any water, sugar, or other liquid we’re going to add in some cider to ramp up the festivities!

Quick, easy, filling, and delicious. Whether it is a weeknight or the side to a feast, these potatoes are my favorite to whip up! These mashed potatoes use butter, whole milk, and a raw egg to give them a silky, creamy texture that will rival grandma’s home recipe. Plus, the use of green onions / scallions in this dish make it bright and refreshing, even on their third or forth bowl. Don’t judge me!

Often assumed to be part of Italian cooking’s long history, the Tomato Sauce didn’t appear until the 16th century when Spain brought it back from South America. There in cooking it was often used in Moles and Salsa and for the first hundred or so years, the European countries used it similarly. Then Escoffier decided to thicken the sauce with a roux, creating something closer to what we’re accustomed to today.

The sauce tomat adds a delicious umami flavor to this pasta dish. Add in some mozzarella balls, melt them in the oven with a blast of high heat, and you’ve got yourself a simple, easy, delicious dinner.

Now that you've downed the dreaded beast, hopefully none of your companions turned to stone, it is time to feast! Who knew that baking powder made it so crispy? (If your party wasn’t quite able to take down a cockatrice, a suitable substitute is the chicken wing.)

10 minutes, 1 pan, 1 glass of beer. The stuff of legends! Let’s make a Macaroni & Beer Cheese that'll blow your mind with how simple, quick, and delicious it is.

What happens when Spanish chefs are cooking for the wedding of the year, but find your brown sauce too boring? Enter the Espagnole Sauce