A twist on broth or stock made with a carcass saved from a turkey or chicken dinner—Vietnamese pho.

Scotch-Irish barley broth uses both lamb meat as well as corned beef.

Not necessarily Thanksgiving Day dinner-driven, but a great recipe for any leftover “stuffing” or bread mish-mosh.

The can opener doesn’t necessarily open a can of worms; it might open a can of possibilities.

This mildly sweet cornbread is an unexpectedly delicious alternative to pancakes or waffles.

Polenta has been a mainstay food in Italy ever since Columbus brought back to the Old World the maize that he found in the New. Photo from Laura Adai on unsplash.

Are there infinite variations on Mac ‘n’ Cheese? Well, maybe, but here are a mere five.

Here are five ways with chicken soup, inspired by some other countries’ recipes of the ultimate comfort food.

A turn on the BLT sandwich—as a soup!

“Pan bagnat” roughly translates as “bathed (or soaked, or wet) bread.” It essentially is a salade nicoise in a loaf of bread.

“Frittata” must be Italian for “kitchen sink.”

Three turns on awesomeness—a sandwich, a soup, and a salad.

Poke (POH-kay), Hawaii’s raw fish salad, is certainly easier than sushi to cobble together, and less complex than ceviche.

One rotisseries chicken. So many ways to eat it.

Cooking while camping comes in two flavors: You take your kitchen with you—in an RV, say, or with piles of pans in the back of the van—or you just hoof it and really rough it, everything in a backpack, food included.

Wouldn’t it be grand if a recipe were named after you? Beats a tombstone, I take it. Photo from ShareAlike 4.0 International.

Some dad friends said Beef Stroganoff is a good recipe for kids to cook on Father’s Day. Photo by Correen on unsplash.

Legend has it that this much-favored Sicilian vegetarian pasta preparation is named after Vincenzo Bellini’s opera “Norma.”

A serving of traditional Southern Shrimp and White Corn Grits.

Nearly every culture or country cooks its take on what we call pancakes. These are Korean Panjeon.