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Maple creme brulee sweetened with pure maple syrup instead of granulated sugar. Rich, silky custard made with 10 egg yolks and a whole vanilla bean, baked in a water bath until set.

No-fail pound cake with butter, sugar, eggs, and flour, baked low and slow in a tube pan. Six ingredients, dense moist crumb, the kind of cake that makes you look like a pro.

A moist three-layer carrot cake loaded with freshly grated carrots and warm cinnamon, topped with rich cream cheese icing. Garnish with pecans for the ultimate crowd-pleaser.

Bavarian apple cheesecake with a buttery shortbread crust, creamy vanilla filling, warm cinnamon apple slices, and sliced almonds. A stunning fall dessert that combines two classics into one showstopping cake.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

Little phyllo cheesecakes with crispy buttered pastry shells filled with orange cream cheese and topped with orange marmalade. No-bake filling, make-ahead friendly bite-sized desserts.

Try this variation of a French sauce as a topping on pancakes.

Mint cheesecake with chopped Junior Mints baked into a creamy vanilla filling on a buttery graham cracker crust. Cool, minty chocolate pockets in every rich, velvety slice.

This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

No-bake Butterfinger angel food cake layers crumbled angel cake with vanilla cream and crushed Butterfinger bars. A 20-minute potluck dessert that vanishes from the pan in minutes.

Classic lobster Newburg with cream, egg yolks, butter, and a hit of cayenne and mace. Optional sherry rounds out the rich, old-school seafood favorite.

Flowerpot desserts layer yellow cake, ice cream, and golden meringue in clay pots with real flower stems poking through the top. A showstopping party trick that looks wild and tastes like baked Alaska.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.