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Quiche filled stuffed mushrooms with a bacon, Swiss cheese, and cream custard baked inside large mushroom caps. Individual crustless quiches that use the mushroom itself as the shell.

Slow cooker pot roast that practically makes itself: a beef roast braised low in cream of celery soup and dry onion soup mix until fork-tender, with rich gravy built right in. A 4-ingredient dump-and-go dinner.

Scandinavian-style herring gratin layered with sliced potatoes, red onions, cream, and a golden breadcrumb crust. A comforting, old-world fish bake for a hearty lunch.

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Steamed chocolate hazelnut pudding with grated chocolate, ground hazelnuts, and folded egg whites, served with lightly whipped cream. A classic British-style dessert.

Chilled raspberry Bavarian cake folds whipped cream and stiff egg whites into a raspberry-spiked custard set with gelatin. Sliced like cake, served cold, no baking needed.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Lemon drop cookies with fresh lemon juice, cream of tartar, and no eggs. Crispy, tangy, and eggless. A simple drop cookie that bakes fast at high heat for crackly edges.

Rich, individual molten chocolate lava cakes made with Valrhona bittersweet chocolate and real butter. Crisp edges give way to a warm, gooey center. Served with vanilla ice cream.

Pecan pumpkin pie built on a jar of spiced pecan-pumpkin butter, eggs, and heavy cream poured into an all-butter homemade crust. Three ingredients in the filling, a smooth, deeply spiced custard out the other side.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

No-bake fruit and nut tarts filled with sliced bananas and plumped raisins folded into sweetened whipped cream, topped with more cream, cherries, and chopped nuts.

Chilled raspberry bisque, a cold fruit soup made with fresh raspberries stirred into a butter-flour cream sauce with lemon juice. Elegant and refreshing.

Quick to make and too delicious for your own good!

Creamy Paris-style onion soup with butter-simmered onions, milk, cream, and Parmesan-topped toast. The lighter, creamier cousin of classic French onion soup.

Creamy portobello mushroom soup built on buttery sauteed leeks, onions, and meaty portobellos, thickened with a flour roux and finished with half-and-half. Earthy, velvety, ready in 45 minutes.