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Honey-lime baked chicken basted every 10 minutes for a glossy, caramelized glaze. Just 5 ingredients for a Boston Market-style rotisserie chicken flavor at home.

Four cheese ball variations from one base recipe: classic Coventry, pimiento Harlequin, caraway Holiday, and pineapple Fruit & Nut. Cream cheese and sharp cheddar party appetizers.

Veal paprika simmered in white wine with mushrooms, onion, and sour cream over buttered noodles. A Hungarian-inspired comfort dish with a rich, velvety sauce.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.

Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.

No-crust Easter pie made with ricotta and cream cheese, eggs, sour cream, and vanilla. An Italian-American crustless ricotta cheesecake baked in a springform pan.

Tiny pasta shells tossed in a creamy Monterey Jack sauce with shrimp, minced clams, and a splash of dry sherry. A cozy, one-skillet seafood pasta ready in 45 minutes.

Cheddar sage and walnut torta: a layered no-bake cheese mold with cream cheese, sharp cheddar, fresh sage, and toasted walnuts. An elegant make-ahead appetizer for the holiday board.

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.

Having some friends over? Try this quick and tasty recipe that is a great conversation starter.

A 9-pound beef brisket smothered in a brown sugar and tomato paste sauce, wrapped in foil, and oven-braised for 5 hours until fork-tender. Shred it and pile it on buns for a crowd.

Marinated basil tomatoes with olive oil, vinegar, and a pinch of garlic chilled for 2 hours. The 5-minute summer salad that turns ripe tomatoes into something lunch-counter worthy.

Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.