Blanched broccoli, cauliflower, and snap peas are simmered in a fragrant coconut milk-green curry paste sauce with shredded cabbage, carrots, and creamy avocado stirred in at the end. This vibrant, fully vegan curry delivers bold Southeast Asian flavor and satisfying richness without any meat or dairy.

Thinly shaved fennel tossed in a red wine vinaigrette and topped with crumbled goat cheese and toasted pine nuts. A light, elegant salad for a Valentine's dinner.

On Friday, March 27 at 6pm ET Val and Sophie did a live cook-along with this wonderful take on Beef and Broccoli.

Eight varieties of summer vegetables are grilled until smoky and tender and served alongside a creamy dip made from grilled avocado, yogurt, and roasted garlic with za'atar-seasoned grilled pita on the side. This colorful, shareable platter celebrates the peak of summer produce and gives guests a healthy, satisfying option at the center of any patio party spread.

Buttery toffee studded with toasted hazelnuts and finished with flaky sea salt. A sweet-salty confection perfect for gifting to neighbors.

Frozen Tater Tots are baked in a cast-iron skillet, smothered in a stovetop cheese sauce made with half-and-half, Mexican blend cheese, and cornstarch, topped with pico de gallo, and broiled until bubbling. These loaded, crunchy tots are the ultimate casual snack for movie nights and indoor gatherings.

Ripe cantaloupe, bitter radicchio, fresh mint, and toasted pine nuts are dressed in a balsamic reduction vinaigrette that ties the sweet and bitter elements together. This Italian-inspired salad balances juicy melon sweetness with peppery radicchio and crunchy nuts for an elegant, unexpected combination.

Bright, lemony baby kale tossed with crispy golden garlic—simple, fast, and full of flavor. A perfect one-pan dish that feels a little fancy without the fuss.

Buttery slice-and-bake cookies studded with dried cherries and a subtle kick of white pepper, shaped into logs and chilled overnight before slicing. A surprising sweet-spicy combination that makes for an unexpected and delightful wine club dessert.

A no-bake layered cheesecake dessert with lemon curd cream cheese filling, blueberry mash, and crushed amaretti cookies. Assembled in dessert glasses for an elegant individual presentation.