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Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Creamy linguini with butter, heavy cream, and Parmesan, served with microwave-steamed zucchini and cauliflower. A simple cream pasta with an easy vegetable side built in.

Spaghetti tossed in a from-scratch cream sauce with nutmeg, Marsala wine, and Parmesan, loaded with flaked tuna, sliced mushrooms, and green pepper, then baked until bubbly. Classic tuna tetrazzini the way it was meant to be made.

Sugarplum black forest torte stacks four thin chocolate buttermilk layers with a fudgy chocolate-almond filling and almond whipped cream. A nutty twist on the classic, with toasted almonds in every bite.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Mexican-style lasagna with ground beef, green chilies, corn, and cheddar cheese layered in a cumin-spiced picante tomato sauce. Topped with sour cream and olives.

Healthy&Taste: Dufflet's Light Lemon Cheesecake recipe