Creamy Arborio rice risotto stirred with sweet peas, Parmesan, butter, a squeeze of lemon juice, and fresh mint for a bright, spring-inspired finish. An elegant, silky side dish that brings refined simplicity to a regal dinner menu.

Italian-style finger sandwiches layered with salami, prosciutto, mortadella, roasted red peppers, and pepperoncini on herbed bread. Trimmed and cut into elegant thirds for a beautiful party platter.

Tender pear pieces baked under a buttery oat crumble topping, served with maple-sweetened Greek yogurt. Individual-sized desserts with a wholesome, comforting feel.

Green and red leaf lettuce, cherry tomatoes, bell pepper, cucumber, and red onion are tossed in a bright Champagne vinegar-Dijon vinaigrette. This crisp, refreshing salad provides a light counterpoint to heavier game-day fare.

Lump crabmeat bound with breadcrumbs, green onions, lemon zest, Worcestershire, and seafood seasoning is formed into cakes, pan-fried in butter until golden, and served over wilted spinach with a tangy cocktail remoulade. These East Coast-style crab cakes let the sweet, delicate crab shine through with just enough seasoning to enhance every bite.

Classic French braised beef stew simmered for two hours with bacon, mushrooms, pearl onions, red wine, and a cheesecloth bouquet garni. A rich, deeply comforting dish that fills the kitchen with warmth on a cold evening.

These super-easy, can’t be beat zesty, summery shrimp rolls pack a fresh, herby punch into every buttery, toasted bite.

On Friday, March 27 at 6pm ET Val and Sophie did a live cook-along with this wonderful take on Beef and Broccoli.

Thick cauliflower steaks roasted until golden and topped with toasted pine nuts, golden raisins, and butter. A hearty vegetable side dish with sweet and savory contrast.

A lightly sweetened whipped cream infused with vanilla and bright lemon zest. A versatile topping for pies, cakes, and fruit desserts.