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Spiced parsnip and potato pie: a cumin-spiced lentil and vegetable base under a creamy parsnip-potato mash topped with Cheddar. A hearty, meat-free take on shepherd's pie.

Browned chicken bakes in a citrusy sauce of fresh orange juice, orange zest, cumin, and red pepper flakes with green bell pepper strips. Bright, zesty, and lightly spicy.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Salmon fillets topped with lime, ginger, garlic, and fresh coriander, wrapped in buttery filo pastry and baked until golden and flaky. An elegant Thai-inspired dinner for two in 40 minutes.

Chocolate Purses with Rhubarb-Raspberry Mousse recipe

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

Lemon icebox pie layers a sweet cream cheese cushion under tangy lemon pudding, all in an almond-cookie crust topped with whipped cream and crushed lemon drops. Three-layer no-bake-friendly dessert.

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

Bahama mama your dinner with this scrumptious dish made with celery, sweet bell peppers and cheddar cheese.

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

A succulent dish that can easily be made with a crockpot while you're helping the kids with their homework.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Layered orange pineapple cake with a crunchy coconut-pecan praline topping, whipped cream frosting, and crushed pineapple baked inside. A showstopper from a box mix.