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Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

A crisp meringue shell bakes into a pie crust that gets layered with tangy lemon custard and whipped cream in this ethereal dessert where clouds of sweetness meet citrus brightness.

Bananas and pecan foster simmer halved bananas in a brown sugar, butter, orange juice, cinnamon, and toasted pecan sauce, served warm over vanilla ice cream. A New Orleans classic with a Southern pecan twist.

Ruth's Whiskey Ice Box Cake is a no-bake vintage dessert: whiskey-spiked gelatin mousse layered between split ladyfingers and chilled overnight in a springform pan. A make-ahead showstopper.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Creamy Irish coffee with whiskey-spiked whipped cream floated on hot sweetened coffee. Irish whiskey in both the coffee and the cream for a double hit of warmth.

Fulfill your fudge fantasy with this delicious recipe that's fun and easy to make!

Flowerpot baked Alaska bakes individual servings of ice cream, yellow cake, and meringue inside real flowerpots with a fresh bloom poking out the top. A showstopping vintage dinner-party dessert.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

Creamy herring salad layers marinated herring with sliced apple, onion, and a sour cream-yogurt dressing. German-style smorgasbord classic that marinates for 5 hours and finishes with fresh dill.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

No-bake blueberry pie with sweetened condensed milk, sour cream, and lemon in a crumb crust. Just chill and serve for a creamy, fruity dessert that's foolproof.

Frozen lemon mousse terrine with whipped cream, beaten egg whites, and gelatin, sliced and served with a vibrant black currant sauce. Light, elegant, and make-ahead friendly.