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Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Chicken breasts layered with Swiss cheese, smothered in cream of chicken soup, and topped with buttery herb stuffing crumbs. Five ingredients, 10 minutes prep, pure comfort.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

A great dip for shrimp or even vegetables. You might have to make extra in case you run out!

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

Summer pudding-style fruit cake lined with sponge cake and packed with kirsch-soaked strawberries, blackberries, cherries, and currants. Chilled overnight and unmolded.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Berry fruit dip blends non-fat sour cream with seedless raspberry jam, honey, and bright lime zest. A 5-minute, no-cook party appetizer that chills into a tangy-sweet dipper for fresh fruit.

Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.

Sous Provencal is a light, airy sauce made from hand-emulsified egg yolks, whipped egg whites, sour cream, mustard, and red wine vinegar. A French-Russian cold sauce for fish and vegetables.

A stunning layered gelatin salad with orange segments, cranberry-banana, and a creamy lemon-cream cheese layer with pears, molded in a fluted tube pan. Retro potluck showstopper.

Honey almond parfait is a frozen mousse-style dessert with whipped cream, honey-sweetened sabayon, and toasted sliced almonds. A French-inspired semifreddo that skips the ice cream machine.