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Banshee cocktail with creme de banana, creme de cacao, and sweet cream shaken over crushed ice. A creamy, dessert-style drink ready in two minutes.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.

A no-churn frozen chocolate dessert made with whipped cream, chocolate syrup, condensed milk, and toasted almonds. Silky, scoopable, and effortlessly elegant with just 5 ingredients.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.

New England clam chowder quiche: canned clam chowder, bacon, sour cream, onion, and eggs baked in a pie crust with a layer of cheese in the middle.

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Crispy fried turkey croquettes with creamy filling, breaded and golden brown. Transform leftover holiday turkey into elegant finger food with nutmeg-spiced cream sauce.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

Cream cheese butter cookies folded into delicate lily shapes with strawberry jam peeking out the top, finished with a dusting of powdered sugar. A stunning addition to any holiday cookie tray.

Autumn cheesecake crowned with cinnamon-sugar apple slices and toasted pecans over a creamy vanilla filling on a spiced graham cracker crust. Fall baking at its most elegant and indulgent.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

Three-layer shepherd's pie with browned ground beef, creamed corn, and a buttery mashed potato crown. A no-fuss weeknight casserole built from seven pantry ingredients and one baking dish.

Bananas and pecan foster simmer halved bananas in a brown sugar, butter, orange juice, cinnamon, and toasted pecan sauce, served warm over vanilla ice cream. A New Orleans classic with a Southern pecan twist.