A simple fresh salsa made with Roma tomatoes, scallions, jalapeno, and cilantro. Dominic's go-to recipe for easy snacking with tortilla chips.

A bone-in ham slow-roasted at 325 degrees until tender, then brushed with a glossy honey-mustard-brown sugar glaze and finished at 375 degrees until lacquered and golden. A grand, centerpiece-worthy roast that commands the table at any dinner fit for royalty.

Homemade pumpkin-chocolate syrup stirred into espresso and hot milk, then topped with a cloud of whipped cream. A cozy, cafe-worthy drink that warms you from the inside out on crisp autumn mornings.

A custardy bread pudding made with rich challah and spiked with limoncello liqueur. A warm, comforting dessert with a citrusy Italian twist.

Paper-thin zucchini slices tossed with olive oil and malt vinegar, baked low and slow until shatteringly crispy, and finished with paprika. A healthy, addictive snack inspired by the classic salt-and-vinegar chip flavor.

Roasted macadamia nuts, dried papaya, and dried pineapple are folded into melted chocolate, spooned into mini muffin liners, and topped with toasted coconut or Hawaiian pink salt. These tropical chocolate clusters capture the flavors of the islands in a simple, no-bake candy perfect for a luau party or edible gift.

Dry-aged prime rib slow-roasted at 225 degrees on a bed of fresh herbs, flash-finished at 500 degrees for a gorgeous crust, served with a tangy creme fraiche horseradish sauce. A majestic, foolproof roast that brings old-world grandeur to the modern dinner table.

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

This red wine vinaigrette is bright, tangy, and perfectly balanced with a touch of sweetness and gentle heat—shaken together in minutes to instantly wake up any salad.