A rich, two-layer chocolate cake spiked with chipotle and cinnamon, frosted with tangy cream cheese frosting and dusted with cocoa. A dramatic birthday cake with a spicy Mexican chocolate twist that makes the guest of honor feel truly celebrated.

Recipe courtesy of Valerie Bertinelli Boiled lima beans and corn are tossed with golden sauteed onions and plum tomatoes in a bright cider vinegar dressing seasoned with parsley, sage, and nutmeg. This hearty, rustic salad celebrates classic American harvest ingredients and makes a wonderful Thanksgiving side dish.

Fresh lemon juice and simple syrup are churned in an ice cream machine until smooth, then scooped into hollowed-out frozen lemon halves and garnished with sugared lemon zest. This palate-cleansing sorbet served in its own natural cup makes a beautiful, refreshing finale to a rich French-inspired meal.

Crispy grated potato waffles seasoned with homemade everything bagel spice, topped with smoked salmon, creme fraiche, capers, and dill. A clever brunch-meets-dinner creation that captures all the flavors of a New York bagel spread.

Smooth artichoke and spinach puree spread on garlic-rubbed toasted baguette rounds and garnished with thinly sliced radishes. Finished with a bright lime sea salt for a sophisticated appetizer.

A vibrant, fresh pesto made with basil, Parmesan, toasted pine nuts, and garlic, finished with a squeeze of lemon. Perfect as a pizza topping, pasta sauce, or all-purpose condiment.

Tri-tip is marinated for two and a half hours in a full bottle of red wine with fresh herbs, orange, and honey-Dijon, then grilled to medium-rare and served with the strained marinade reduced into a rich, glossy sauce. This boldly flavored, wine-soaked steak is a California grilling tradition that delivers deep, herbaceous complexity in every perfectly pink slice.

A velvety avgolemono-style soup with orzo and shredded chicken in a rich egg-lemon broth, garnished with fresh dill. A comforting, silky Greek classic that warms the soul with bright citrus flavor in every spoonful.

A four-layer cake made with grated zucchini, brown sugar, fresh ginger, cinnamon, and cloves is frosted between the layers only with a ginger cream cheese frosting studded with crystallized ginger. This striking naked cake puts a bold, spicy twist on the classic zucchini cake, letting the rustic layers and pops of candied ginger take center stage.

This red wine vinaigrette is bright, tangy, and perfectly balanced with a touch of sweetness and gentle heat—shaken together in minutes to instantly wake up any salad.