4,750 night recipes

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.

Steamed chocolate hazelnut pudding with grated chocolate, ground hazelnuts, and folded egg whites, served with lightly whipped cream. A classic British-style dessert.

Butternut squash pie with a from-scratch shortening crust, spiced with cinnamon, nutmeg, cloves, and a touch of lemon extract. A sweeter, nuttier alternative to pumpkin pie.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

Deluxe chocolate chunk walnut cookies with semi-sweet chunks and milk chocolate morsels in a chewy brown sugar dough. Bakery-style thick cookies with two kinds of chocolate.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Fruity Mary punch simmers red wine with brown sugar, apple, orange, pineapple, and star anise, then finishes with a splash of orange curaçao. A warm holiday mulled wine served in heat-safe mugs.

Tender sour cream sheet cake with black walnut flavoring, topped with a quick-cook caramel frosting loaded with chopped nuts. One pan, one hour, and a frosting that comes together on the stovetop.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

Nothing is better than a moist decorative cake during Christmas. With chocolate and raspberries it's sure to satisfy your tastebuds!

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

Cream cheese and Cajun seasoning add nice change to an ordinary casserole dish.

Sweet and tangy pickled day lily buds spiced with allspice, cinnamon, and cloves. A unique foraging recipe that turns backyard flowers into 8 jars of crunchy, spiced preserves.