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A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Turnip gratin with potatoes, Gruyere cheese, and fresh dill baked under a crispy breadcrumb topping. A creamy, nutmeg-scented side dish that can be prepped a day ahead.

Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.

A simple and tasty marinade made of italian salad dressing, cider vinegar and lemon juice.

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

Quick rhubarb mint chutney with lemon juice, sugar, and onion. Tangy-sweet condiment for lamb, ready in 30 minutes. Make up to 2 days ahead and refrigerate.

Cheesy sausage balls roll bulk sausage, sharp cheddar and biscuit mix into walnut-size bites baked golden. The 3-ingredient Southern appetizer for parties and brunches.

Saffron bread for the bread machine, a fragrant Scandinavian-style golden yeast loaf with bloomed saffron, sweet currants, lemon zest, and warm nutmeg.

Cherry cheesecake muffins with a cream cheese and cherry jam filling hidden inside brown sugar batter with orange zest. Topped with chopped pecans.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

A fast wok stir-fry with large shrimp, snow peas, and bok choy in a bright lemon-orange sauce thickened with cornstarch. Dinner in 20 minutes, start to finish. Light, fresh, and full of crunch.

Austrian cheesecake made with sieved cottage cheese, whipped egg whites, golden raisins, and lemon zest on a shortbread crust. Lighter than New York style, with a soufflé-like crumb.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Loukoumades, Greek honey puffs made with yogurt and brandy batter, deep-fried until golden and drizzled with honey, cinnamon, and nuts. Crispy outside, airy inside.