Mike's personal spaghetti sauce recipe with Italian sausage.

Classic French quiche with bacon, Swiss cheese, and a custard filling.

Seared beef tenderloin wrapped in mushroom duxelles and puff pastry.

Pork tenderloin braised in a Dijon cream sauce with mushrooms.

Flank steak rolled around an Italian bread stuffing and braised in tomato sauce.

Bourbon-glazed chicken strips wrapped in a tortilla.

Cheese tortellini in a creamy tomato rose sauce.

Linguini tossed in a garlic white wine clam sauce with fresh parsley.

A versatile spice rub paste for grilling pork or fish.

Stuffed chicken breasts with pepper jack cheese and green chiles.

Spicy fried catfish strips in tortillas with creamy coleslaw.

Spanish rice dish with saffron, chicken, sausage, shrimp, and mussels.

Garlic butter shrimp scampi served over fluffy couscous.

Pan-seared tilapia with a warm garlic-anchovy citrus butter sauce.

Southern shrimp and Andouille sausage over creamy cheddar cheese grits.

Grilled salmon with a citrus vinaigrette served over charred romaine.

Seasoned fried catfish topped with a lump crabmeat butter sauce.

Pan-fried lump crab cakes with Old Bay seasoning and Dijon mustard.

A layered bread and egg casserole with green chiles and cheese.

Rolled chicken enchiladas baked in salsa verde with sour cream and cheese.

Italian sausages with sauteed peppers and onions served on crusty bread.

Classic Italian lasagna with a slow-cooked Bolognese meat sauce and bechamel.

Lasagna with a creamy white sauce, chicken or sausage, and mozzarella.

Italian-style meatballs made with bread soaked in milk, Parmesan, and parsley.

A rich meat sauce with Italian sausage, ground beef, and tomatoes.

A slow-simmered tomato sauce with Italian herbs and red wine.

Grilled pork tenderloin topped with fresh mango salsa.

German-style breaded and pan-fried pork cutlets served with lemon.

Pan-seared pork chops or chicken quarters with a wild mushroom cream sauce.

Oven-roasted chicken glazed with balsamic vinaigrette.

Chicken breasts sauteed with spinach and finished in a creamy sauce.

Roasted chicken breasts topped with tomato, fresh mozzarella, and basil.

A traditional roasted leg of lamb rubbed with garlic and herbs.

A simple Italian-American lemon and white wine roasted chicken from Rao's restaurant.

Baked ham and pork meatballs glazed in a sweet mustard sauce — a Christmas Eve staple.

Seared pork medallions finished in a creamy Gorgonzola cream sauce.

A whole turkey brined with citrus and herbs for a moist Thanksgiving bird.

Baby back ribs brined overnight, then slow-grilled with barbecue sauce.

Whole chicken brined in salt, sugar, and aromatics for incredible juiciness.

A comprehensive guide to brining chicken, ribs, and turkey for juicier results.

A flavorful meatloaf with a seasoned breadcrumb and Parmesan mixture.

Butterflied leg of lamb marinated in lemon, garlic, and herbs, then grilled.

Campfire foil packets with your choice of meat, potatoes, carrots, and celery.

A quick casserole made with canned soups, Chinese noodles, and chicken.

Leona Suedmeier's homemade bread dough stuffed with seasoned ground chuck and cabbage.

"Little hats" — tiny meat-filled pasta folded by hand, cooked in chicken broth. A family tradition that makes about 800.

Whole chicken grilled over charcoal on a beer can for juicy, smoky flavor.

Ground beef meatballs with rice that pokes out like little quills, baked in tomato sauce.

Pan-fried and oven-finished chicken with a crispy flour coating and juicy inside.

High-hydration focaccia with a crispy golden crust, cold-fermented for 24 to 72 hours.