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.

Mandoline-sliced Yukon Gold potatoes are shingled on a sheet pan over caramelized onions and a rosemary-Dijon-lemon cream, then layered with fontina and Parmesan and baked at 450 degrees until golden and bubbling. This clever sheet-pan method creates maximum crispy edges and cheesy crust in every serving, making it a crowd-friendly upgrade to the classic casserole.

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 buttery lime shortbread crust holds a silky mango-coconut milk-gelatin filling folded with whipped cream, topped with decorative fans of mango slices brushed in a tequila-lime glaze. This stunning, tropical tart is a showpiece dessert perfect for a festive summer gathering.

Broccoli rabe roasted with cherry tomatoes and sliced shallots until crisp-tender. A quick, nutritious Italian side dish with bold, slightly bitter flavor.

Frenched lamb chops soak up a bold marinade of olive oil, balsamic vinegar, rosemary, parsley, cumin, and garlic before hitting the grill, then are served with a bright reserved mint-lemon dressing. The aromatic crust and herb-forward finish make these chops an impressive yet straightforward main course.

Boiled sweet potato wedges seasoned with chili powder and grilled until beautifully charred. A smoky, slightly sweet side dish that rounds out a summer grilling menu with ease.

A streamlined Eggs Benedict with poached eggs and deli ham on an English muffin. The perfect brunch cure-all, simplified for a relaxed morning.

A classic Italian pasta with fresh clams in a light garlic and white wine sauce with a touch of red pepper. One of the simplest yet most satisfying pasta dishes in the Italian repertoire.

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