Caramel ice cream blended with rich stout beer and topped with whipped cream and malt powder for a decadent, boozy shake

Buttery shortbread infused with rosemary and lemon zest pulsed into sugar, pressed into a pan, baked, and drizzled with lemon icing. A fragrant, sophisticated cookie perfect for sharing during the quiet, contemplative evenings of early winter.

Whole milk is gently simmered with cinnamon sticks and rich Mexican chocolate until thick and fragrant, then ladled into mugs and topped with mini marshmallows. This warming, spiced hot chocolate brings the cozy feeling of a campfire indoors without ever stepping outside.

Bone-in, skin-on chicken thighs are seared golden, then braised low and slow with white wine, kalamata olives, thyme, heirloom garlic cloves, and shallot at 375°F for over an hour. The meltingly tender garlic and briny olives create a rustic, deeply savory braise perfect for the episode's celebration of vibrant, colorful ingredients.

A buttery shortbread tart shell filled with fresh blueberries in a light glaze. An elegant and not-too-sweet dessert perfect for a dinner party.

This one is a keeper: Ginger Miso Pasta Salad. Grab your ingredients and cook along with her.

Romaine and spring mix tossed with marinated artichokes, tomatoes, fresh mozzarella, olives, basil, and oregano in a homemade vin

Bright, lemony baby kale tossed with crispy golden garlic—simple, fast, and full of flavor. A perfect one-pan dish that feels a little fancy without the fuss.

Crisp coleslaw mix tossed in a creamy jalapeno ranch dressing made with Greek yogurt, buttermilk, and smoky chipotle powder. A cool, tangy side with just enough heat to complement blackened fish tacos.

A stunning tri-colored layered cookie made with almond paste dough tinted red, green, and yellow, filled with raspberry jam and apricot preserves. Topped with melted dark chocolate for a show-stopping holiday treat.