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Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.

Creamy strawberry ice cream blends with milk and strawberry gelatin to create a thick, frothy milkshake that tastes like summer in a glass, perfect for kids' parties or hot afternoon treats.

Garlic mashed potatoes made lighter with nonfat yogurt and nonfat sour cream instead of butter. Tiny new potatoes boiled with whole garlic cloves and mashed skin-on for a rustic, creamy side dish.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Classic vanilla meringue kisses filled with silky chocolate ganache: crisp shells piped from star-tipped pastry bags, slow-baked low, then thumbed open and spooned full of melted bittersweet cream.

Orange macaroon drink blended from orange juice, coconut cream, almond extract, and crushed ice. A tropical, creamy smoothie that tastes like a liquid macaroon in just 5 minutes.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

Sewer soda is a Halloween-themed chocolate ice cream float with chocolate chip ice cream, chocolate syrup, and club soda. A 3-ingredient gross-out kids' party drink with serious appeal.

Sweet coleslaw with mini marshmallows, crushed pineapple, whipped cream, and mayo from Don & Charle's steakhouse. A creamy, dessert-style slaw that feeds a crowd.

German-style fried potatoes with smoked bacon, onions, and sour cream. A simple skillet side dish made with pre-cooked potatoes in just 20 minutes.

Paradise salad: a molded lemon Jello salad with sour cream, cottage cheese, and crushed pineapple. A retro gelatin dessert-salad that chills into a creamy, tangy mold.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

Pasta O'Doole is a three-ingredient pantry dinner: elbow macaroni tossed with great northern beans and tomato sauce. Cheap, filling, vegan, and ready in minutes from cans and a box.

An elegant French strawberry chibouste-style dessert: pastry cream lightened with Italian meringue, set with gelatin, molded against fresh strawberries over a thin genoise base. A patisserie classic at home.