Roasted acorn squash slices served atop baby bitter greens with a smoked paprika vinaigrette. A colorful, seasonal side dish that balances sweet and bitter.

Pizza dough rolled up with pepperoni and mozzarella into logs, baked until golden, brushed with garlic-Parmesan oil, and sliced into bite-sized rounds. A fun, shareable snack with all the flavors of pizza night in every popped-in-your-mouth piece.

Chewy chocolate chip cookies finished with a generous sprinkle of flaky sea salt for a sweet-salty contrast. An irresistible game day dessert.

Plump shrimp simmered in a spicy coconut-tomato broth with white wine and chicken broth. A bold, aromatic main course with global flavors.

Buttery slice-and-bake cookies studded with dried cherries and a subtle kick of white pepper, shaped into logs and chilled overnight before slicing. A surprising sweet-spicy combination that makes for an unexpected and delightful wine club dessert.

Puff pastry is spread with fig jam and grated Manchego cheese, cut into strips, twisted into elegant straws, egg-washed, and baked at 400 degrees until flaky and golden. These sweet-savory, crunchy pastry straws make a stunning yet effortless appetizer that pairs beautifully with cocktails and conversation.

Large white mushroom caps filled with a savory spinach and breadcrumb stuffing baked until golden. A classic appetizer that never goes out of style.

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

A butterflied turkey breast is pounded flat, filled with cranberry-triple-citrus bread stuffing, rolled and tied, then roasted at two temperatures until golden, with a cream gravy made from the pan drippings. This elegant roulade offers all the flavors of a traditional Thanksgiving turkey in a beautifully sliceable, evenly cooked presentation

Crispy baked egg rolls stuffed with Mexican cheese blend and corn, served with a quick salsa dipping sauce. An easy, crowd-friendly appetizer with Southwestern flair.