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Banana split sundaes for two with a microwave hot fudge sauce made from semisweet chocolate, sweetened condensed milk, and corn syrup. A 10-minute date-night dessert.

Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Tender pumpkin waffles enriched with sour cream and warm spices. Light, fluffy texture from folded egg whites makes these autumn breakfast favorites crisp on the outside, soft within.

Broiled or pan-seared sirloin steak topped with a bright herb garnish of fresh parsley, scallions, lemon juice, and garlic. Low-calorie, high-flavor, and ready for a weeknight or date night.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

A light, springy chocolate sponge cake made with just six pantry staples and absolutely no eggs or dairy. Two layers sandwiched with fudge icing, dusted with grated chocolate and powdered sugar. Vegan baking at its most unfussy.

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

Vanilla buttermilk panna cotta with fresh strawberry jam on top. A make-ahead individual dessert that sets in small glasses and feeds six for dinner parties or date nights.

Lentil and potato veggie burgers bound with cornmeal and brightened with mustard, soy sauce and vegetable juice. Plant-based, freezer-friendly patties that hold their shape on the grill or in the oven.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.

Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that's light, flavorful, and perfect for date nights or easy weeknight meals.

Apple pierogi filling: grated fresh apples with cinnamon and sugar. Traditional Polish dessert pierogi served with sour cream, buttered crumbs, and a final cinnamon dust.

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

Chocolate chip butter cake made with creamed butter, separated eggs, cake flour, and coarsely grated German sweet chocolate folded in and sprinkled on top. Light, tender, and rich.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.