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Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.

Creamy fruit salad dressing blended with cream cheese, orange juice, orange zest, mayonnaise, and a dash of cayenne. A tangy, citrusy dressing that clings to fresh fruit.

Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.

Lemon curd coffee cake made from a buttery yeast dough rolled with tangy lemon curd filling, sliced into swirls, and baked with a walnut topping. A stunning brunch centerpiece.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Baked turkey empanadas with a whole wheat cornmeal crust filled with cheddar cheese and green chiles. Homemade dough, golden and flaky, great for using leftover turkey.

Hearty potato cheese chowder thickened with a quick roux and brightened with chopped tomatoes and parsley. A vegetarian dinner soup ready in 40 minutes from pantry staples.

Italian-style roast chicken with potatoes, pine nuts, raisins, Romano cheese, and red wine vinegar. A one-pan dinner with sweet, savory, and tangy flavors in every bite.

Rosemary chicken breasts coated in yogurt with lemon zest, then breaded and baked until golden. A low-fat, crispy oven-baked chicken dinner ready in 40 minutes.

Homemade spaghetti marinara with garlic-infused olive oil, simmered tomatoes, basil, oregano, and a kick of red pepper. A from-scratch Italian classic in about an hour.

Fresh Roma tomatoes, mozzarella, basil, and garlic tossed with hot linguine in a no-cook caprese-style sauce. The easiest summer pasta you'll make all season, ready in 30 minutes.

Baked tofu balls packed with walnuts, Italian herbs, and a punch of Dijon and sesame oil. Golden, crispy outside with a tender center. Makes 3 dozen for snacking, subs, or pasta night.

Shrimp and wine spaghetti in a garlicky tomato sauce with white wine, basil, and oregano. A quick Italian-style seafood pasta dinner ready in under 45 minutes.

Vegetarian eggplant casserole layered with crumbled veggie burgers in tomato sauce and cheddar cheese, baked until golden and bubbly. A meatless moussaka-style dish.