A complex mole sauce built from ancho and pasilla chiles, almonds, pepitas, Mexican chocolate, raisins, chipotles, and warm spices is slow-cooked with chicken for four hours and served with a bright radish salad and charred tortillas. This rich, deeply layered mole showcases the depth of Mexican cuisine and lets the slow cooker do the patient work of melding dozens of ingredients into one extraordinary sauce.

Broccolini is roasted with garlic until tender and charred, then showered with food processor breadcrumbs blended with oil-cured olives and red pepper flakes. This quick, punchy side dish transforms simple broccolini into something bold and crunchy with a Mediterranean-inspired topping.

These Shakin’ Chicken cutlets are my go-to for a crispy, flavorful dinner that’s easy to make ahead and keep in the freezer. Cook them whenever you need a quick, comforting meal — especially perfect topped with a fresh, lemony arugula salad.

Two layers of homemade bread dough spread with chocolate hazelnut filling, chocolate chips, and chopped hazelnuts, cut into rectangles and stacked in a loaf pan. A gooey, indulgent pull-apart bread that makes sharing irresistible and every bite decadent.

Eight varieties of summer vegetables are grilled until smoky and tender and served alongside a creamy dip made from grilled avocado, yogurt, and roasted garlic with za'atar-seasoned grilled pita on the side. This colorful, shareable platter celebrates the peak of summer produce and gives guests a healthy, satisfying option at the center of any patio party spread.

Classic hard-boiled eggs filled three ways: pickles and capers, wasabi and ginger, and sesame carrot. A creative twist on the traditional deviled egg platter perfect for parties.

Grilled bread is layered with mashed avocado mixed with Fresno chile, drizzled with honey labne, and crowned with za'atar-roasted purple cauliflower florets. This stunning, multi-textured toast combines creamy, tangy, spicy, and earthy flavors in every colorful, Instagram-worthy bite.

Cajun-spiced catfish fillets grilled with red onion and tucked into tortillas with fresh avocado, tomatoes, sour cream, and a squeeze of lime. A bold, smoky taco that's the star of any stress-free summer spread.

Oatmeal-raisin cookies made with rendered chicken fat (schmaltz) and butter are spiced with cinnamon and cloves, then chilled for at least an hour before baking to produce an exceptionally chewy, rich texture. These unexpected cookies showcase how schmaltz adds a savory depth that elevates a familiar classic into something wholly original.

A vibrant Italian green sauce made from parsley, capers, anchovies, garlic, and lemon zest pulsed together with olive oil. A bright, herbaceous condiment that pairs beautifully with roasted chicken.