Blanched green beans tossed in garlic oil, chile paste, and honey, then broiled until charred and blistered with a sticky, spicy glaze. A bold, restaurant-style side dish that brings fiery flavor and satisfying snap to any birthday spread.

Oatmeal-raisin cookies made with rendered chicken fat (schmaltz) and butter are spiced with cinnamon and cloves, then chilled for at least an hour before baking to produce an exceptionally chewy, rich texture. These unexpected cookies showcase how schmaltz adds a savory depth that elevates a familiar classic into something wholly original.

Recipe courtesy of Valerie Bertinelli Tender Bibb lettuce, ripe tomatoes, sliced onions, and briny olives are drizzled with a creamy mayo-vinegar-olive oil vinaigrette brightened with fresh parsley. This simple, old-fashioned salad is the perfect cool counterpoint to a bowl of rich, spiced chili.

White rice is toasted before simmering in chicken stock with lime peel, then finished with fresh lime zest, lime juice, cilantro, and green onions for a fragrant, fluffy side. This bright and herby rice is the perfect base for soaking up saucy tinga and spicy black beans.

A vibrant, fresh pesto made with basil, Parmesan, toasted pine nuts, and garlic, finished with a squeeze of lemon. Perfect as a pizza topping, pasta sauce, or all-purpose condiment.

Toasted coriander and cumin seeds are blended with fresh herbs, paprika, garlic, and lemon into a vibrant North African chermoula, half used as a marinade and half reserved as a finishing sauce for skirt steak grilled three minutes per side. This boldly spiced, herbaceous steak is a stunning patio party centerpiece that delivers layers of toasty, bright flavor in every charred slice.

Silver tequila, mango nectar, and orange juice are poured over ice with a layer of deep-hued creme de cassis settled at the bottom. This fruity, layered cocktail delivers a visually striking tropical twist on the classic tequila sunrise.

Dense, fudgy brownies made with unsweetened chocolate and buttermilk for a rich, gooey center. The ultimate movie night indulgence.

Roasted acorn squash slices served atop baby bitter greens with a smoked paprika vinaigrette. A colorful, seasonal side dish that balances sweet and bitter.

Purple and lacinato kale are briefly softened in hot water, sliced thin, and tossed in a bold anchovy-garlic-lemon vinaigrette with shaved Parmesan and toasted pine nuts. The two-toned kale showcases the rainbow theme while the umami-rich dressing transforms hearty greens into an addictive, savory salad.