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Tender yellow squash and sweet Vidalia onion baked with Parmesan, sharp cheddar, and sour cream under a golden cracker crumb topping. This Southern squash casserole is a lighter take on a beloved classic.

Pork with cumin braises cubed pork shoulder with bacon, tomatoes, potatoes, and a bright orange-lime accent, finished with sour cream. A Mexican-inspired stew with toasted cumin warmth.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Browned chicken and prosciutto layered over broccoli, smothered in a creamy Dijon mushroom sauce with Swiss cheese and white wine. A showstopper casserole for special dinners.

Velvety leek and potato soup with crumbled Stilton cheese melted in and a splash of tawny port for warmth. A rich, quintessentially English starter ready in 45 minutes.

Delicious! The steak was melting in my mouth, and it had loads of flavour. What an easy and yummy recipe!

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

A layered casserole of wild rice, poached chicken, green beans, and mushrooms in a sherry-Parmesan cream sauce topped with sliced almonds. Minnesota hot-dish at its best.

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Three-layer cranberry cheese bars with a buttery oat crumble crust, tangy cream cheese filling, and whole berry cranberry sauce on top. Makes 24 bars for holiday baking trays.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.

Freezer-friendly beef meatballs in a creamy mushroom-basil sauce served over brown rice with buttered carrots. Batch-cook now, reheat later for easy weeknight dinners.