Toasted cinnamon raisin bread cubes combined with hot Italian sausage, fennel, celery, and onion, bound with broth and eggs and baked until golden. A sweet-savory stuffing that adds an unexpected, delicious twist to the Thanksgiving table.

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

Thick cauliflower steaks roasted until golden and topped with toasted pine nuts, golden raisins, and butter. A hearty vegetable side dish with sweet and savory contrast.

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.

Get ready to wrap up a tropical flavor bomb with these snappy shrimp lettuce cups that perfectly balance a spicy chili-crisp kick with a sweet pineapple punch!

Three progressively lighter pink cake layers are baked individually, stacked with strawberry jam between them, cut into tiny squares, and topped with piped white chocolate frosting and crushed freeze-dried strawberries. These stunning, bite-sized confections showcase a beautiful gradient of color and make an eye-catching addition to an elegant dessert spread.

Morning-after fajitas with sauteed bell peppers, scrambled eggs, and chili seasoning wrapped in warm flour tortillas. A hearty, satisfying brunch that comes together fast.

Ground turkey browned and simmered with pinto, kidney, and black beans, tomatoes, green chiles, and chicken broth until hearty and thick. A leaner, protein-packed chili that is perfect for weeknight dinners or casual get-togethers.

A hearty salad of massaged lacinato kale tossed with quinoa, cherry tomatoes, goat cheese, and pine nuts. Dressed in a simple red wine vinaigrette for a nutritious side or light meal.