8 grand recipes

Giant pizza-pan tostada with overlapping flour tortillas, cumin-seasoned ground beef, chunky salsa, melted Monterey Jack, lettuce, tomato, and avocado. Slice into wedges and dig in.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.

Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

This rich dip made from strawberries, cream cheese and liqeur will add sophistication to your next dinner!

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.