A silky custard base of cream, milk, cornstarch, and egg yolk is enriched with pistachio paste, almond extract, and a splash of orange juice, then frozen in a loaf pan with periodic fork-stirring. This no-churn technique delivers an authentically Italian dessert without any special equipment, honoring Nonnie's resourceful kitchen spirit.

Valerie and Sophie turn Val’s mother’s lasagna recipe into a simple, modern, super skillet-ready dinner, so bubbly and cheesy, it’ll make you think lasagna can be more than just a Sunday special.

Crunchy twice-baked biscotti loaded with toasted walnuts and a surprising kick of black pepper. Flavored with orange zest and vanilla for a cookie that pairs perfectly with coffee.

Baby arugula topped with fresh orange wheels, shaved fennel, red onion, and basil in a Dijon-white balsamic vinaigrette. A bright, refreshing winter salad that brings a burst of sunshine to the table on the darkest days.

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.

Crisp jicama, red onion, and juicy orange segments are tossed in a lime vinaigrette seasoned with coriander and cumin, then topped with creamy avocado and fresh cilantro. This refreshing, crunchy salad provides a bright, cooling contrast to the rich tamales and spiced dishes of a Mexican feast.

Black beans are simmered with onion, garlic, cumin, chipotle chile powder, cayenne, green chiles, and vegetable broth until thick and deeply seasoned, then topped with fresh cilantro and crumbled Cotija. These smoky, spicy beans are an essential side for any taco spread, adding hearty substance to the SoCal-style feast.

Thick-sliced ripe tomatoes and English cucumber with red onion in a balsamic vinaigrette, crowned with shatteringly crispy baked pancetta. A fresh summer salad given a salty, savory crunch from its Italian bacon topping.

Fusilli is tossed in an oregano-honey-Parmesan vinaigrette with artichoke hearts, roasted red peppers, olives, fresh mozzarella, salami, and torn basil. This Italian deli-inspired pasta salad is a beach party essential that travels well and tastes even better after the flavors meld.

A rich, layered Italian lasagna featuring a hearty meat ragu, creamy besciamella sauce, and loads of Parmigiano-Reggiano and mozzarella. This holiday centerpiece is worth every minute of the labor of love.