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Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Warm Upside-Down Cheesecakes with Blueberry Sauce recipe

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

This cheesy chicken-rice casserole layers tender chicken, sweet corn, and red bell peppers under a bubbly mozzarella blanket. A hearty weeknight one-dish dinner ready in about an hour.

Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.

Noodle stroganoff with ground beef, mushrooms, Burgundy wine, and sour cream, made in one pan with the egg noodles cooked directly in the sauce. A 30-minute weeknight dinner for six.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Heavenly onion casserole with sauteed Vidalia onions, mushrooms, and Swiss cheese layered over French bread in a creamy mushroom soup sauce. Assembled ahead and baked golden.

This is an very excellent cheesecake, very yuuuuuy.

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

Light spinach dip made with reduced-calorie mayo, light sour cream, water chestnuts, and scallions. Creamy and crunchy with fewer calories. Serve in a bread bowl for parties.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

Hearty and very meaty with the crunch of earthy walnuts.

Chocolate lovers beware, this dessert is sure to satisfy your tastebuds and keep you in the holiday spirit with a minty taste.