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This passover dish is made with lots of flavorful ingredients. Quick and easy to enjoy this delicious dish at Passover.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Tortilla pinwheels with green chile cream cheese, sliced turkey, and cilantro rolled into flour tortillas. Easy make-ahead party appetizer that yields four dozen bites.

Pepper's tuna casserole is a six-ingredient weeknight classic with egg noodles, water-packed tuna, onion, cream of mushroom soup, and a melty cheese top. Pantry-friendly comfort food.

Oven Swiss steak braised in bacon drippings with mushrooms, tomatoes, onion, and tarragon, finished with a cream-thickened pan sauce. A tender, old-fashioned beef braise with a luxurious twist.

Cheddar baked potato slices layer russet potatoes under shredded cheddar and a cream of mushroom soup mixture, baked until fork-tender. Classic American casserole-style side in an hour.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Twice-baked potatoes stuffed with cream cheese, butter, and green onion, mounded high and dusted with paprika. A classic steakhouse side done at home.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Double cheese wheel appetizer made from a hollowed-out Chihuahua cheese round filled with a cream cheese, artichoke heart, pine nut, and basil spread. A stunning party centerpiece served in wedges with crackers.

No-bake tiramisu with coffee-soaked ladyfingers, cream cheese filling, Kahlua and Advocaat liqueurs, and a dusting of cocoa. A quicker, American spin on the Italian classic.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Lady apple fruit wreath ringing a holiday roast with spiced crabapples frosted in tinted cream cheese and rolled in toasted pecans, set on a bed of parsley. A retro edible garnish for your festive platter.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

The tang of Dijon mustard and the smoothness of whipping cream combine with the light flavor of champagne or white wine to make this a wonderful, easy sauce for fish.

Creamy frozen peach drink blended with peach ice cream, coconut cream, and soda water, served in a chilled glass with fresh mint. A tropical non-alcoholic treat.