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Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.

Maple leaf pumpkin pie sweetens the spiced pumpkin custard with a half cup of pure maple syrup, then crowns the cooled pie with pastry maple leaves baked separately to a golden brown. A festive Canadian-style holiday dessert.

Moist mint brownies: dense fudgy chocolate brownies made with mint-flavored chocolate chips and topped with crumbled chocolate cookies. Sixteen squares of mint-chocolate cookie heaven.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Classic American hamburger patties seasoned with Worcestershire, onion and pepper, then broiled or grilled to your preferred doneness. Mix-in variations included.

Caldo verde, the classic Portuguese green soup with kale, chorizo, and potatoes mashed right in the pot. Simple, hearty, and rustic with just a handful of ingredients and big flavor.

Butternut squash bisque simmered with apples, walnuts, apple cider, and warm fall spices. A creamy autumn soup with optional cheddar and a touch of cream for richness.

A sweet and tasty bread that can be served plain or toasted with your favorite jam.

Supernatural brownies are Nick Malgieri's legendary fudge bricks: a full pound each of butter and semisweet chocolate, eight eggs, two sugars, and a shiny crackled top. Bakes a full half-sheet, rests overnight for perfect texture.

Chunky chocolate chip oatmeal cookies sweetened with honey instead of sugar and bulked out with puffed wheat cereal for extra crunch. Drops about 56 cookies with a craggy, chewy-crisp texture.

Classic pecan pie with the Karo Original recipe, eggs, corn syrup, sugar, and toasted pecans in a flaky crust. Thanksgiving staple with a glossy, gooey filling and crackly top.

Hors d'oeuvres (finger food) that's easy to pick up and pop in the mouth. Quartered eggs wrapped in slices of ham.

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.

Star sugar cookies with butter, both granulated and powdered sugar, plus cream of tartar for that signature soft chew. Roll, cut, and decorate or bake as flattened balls.

Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.

Lemon blueberry biscuits with lemon yogurt and fresh blueberries, finished with a tart lemon glaze. Tender drop biscuits ready in 35 minutes for breakfast or brunch.