A buttery food processor shortbread crust is spread with tangy rhubarb jam and topped with an oat crumble spiced with allspice and cinnamon, then baked until golden and bubbling. These rustic, crumbly bars capture the tart essence of spring rhubarb in a portable, crowd-pleasing dessert.

Caramel ice cream blended with rich stout beer and topped with whipped cream and malt powder for a decadent, boozy shake

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.

classic chopped iceberg salad loaded with cucumber, hard-boiled eggs, carrots, and grape tomatoes in a rich Roquefort cheese dressing. A throwback steakhouse side that proves retro never really goes out of style.

Sushi-grade tuna is marinated in tamari, mirin, sesame oil, ginger, honey, and chile, then set out with an array of toppings including cucumbers, radishes, avocado, nori, edamame, and pickled ginger for guests to build their own bowls. This interactive poke bar brings the casual, fresh flavors of Hawaiian fish markets to the table and lets everyone customize their perfect bite.

A vibrant brunch frittata loaded with asparagus, cherry tomatoes, goat cheese, and fresh herbs. Finished under the broiler for a golden top and served straight from the skillet.

Homemade crackers made with extra-sharp cheddar, smoked paprika, and a pinch of cayenne, baked until golden and crisp. An irresistible savory snack ideal for nibbling on a cozy night in.

A warming Irish coffee made with brown sugar, Irish whiskey, and topped with fresh whipped cream. The perfect after-dinner drink for a cozy Sunday evening.

Juicy chicken kabobs marinated in a bright tequila-lime-cilantro mixture and grilled alongside zucchini and bell peppers. A flavorful and colorful main course perfect for outdoor gatherings.

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