A roasted tomato panzanella is one of those effortlessly rustic dishes I love. Crispy golden bread soaking up sweet, jammy tomatoes, briny olives, and a bright vinaigrette for the perfect bite every time.

Chicken thighs are baked and then broiled with a homemade barbecue sauce built from apricot preserves, Fresno chiles, and Dijon mustard until caramelized and sticky. These sweet-heat thighs deliver a glossy, finger-licking glaze that balances fruity sweetness with a slow chile burn, perfect for a casual dinner party.

Puff pastry is spread with fig jam and grated Manchego cheese, cut into strips, twisted into elegant straws, egg-washed, and baked at 400 degrees until flaky and golden. These sweet-savory, crunchy pastry straws make a stunning yet effortless appetizer that pairs beautifully with cocktails and conversation.

Recipe courtesy of Valerie Bertinelli Hearty kale, carrots, radishes, cucumbers, and peppers are tossed in a creamy peanut butter-vinegar-honey-sesame vinaigrette and topped with crispy roasted garbanzo beans and crunchy peanuts. This nutrient-packed salad travels well and eats like a meal, making it an ideal make-ahead lunch for road trips or busy days.

A buttery shortbread tart shell filled with fresh blueberries in a light glaze. An elegant and not-too-sweet dessert perfect for a dinner party.

A savory twist on Italian panna cotta infused with horseradish and Dijon mustard. A unique and sophisticated accompaniment to beef tenderloin.

Fresh watermelon blended with lime juice and sugar, strained smooth, and served over ice with optional tequila and orange liqueur. A refreshing summer sipper that works beautifully as both a cocktail and a mocktail.

Cubed rib-eye steak is browned and simmered with poblanos, bell peppers, Anaheim peppers, serranos, chipotle puree, lager, pinto and kidney beans, and sweet corn. This multi-pepper, steak-house-quality chili builds serious heat from four different chile varieties while the tender rib-eye makes every bowl feel like an indulgence.

Cumin-rubbed pork shoulder slow-cooked for six hours until tender, shredded and layered with ham, Swiss cheese, pickles, and mustard on pressed Cuban bread. A hearty, crispy-outside, melty-inside sandwich that brings the authentic flavors of a Cuban cafe right to your kitchen.

A gluten-free pizza made with a crispy cauliflower crust topped with mozzarella, marinara, and fresh basil. A lighter take on pizza night that doesn't sacrifice flavor.

A classic Italian pasta with fresh clams in a light garlic and white wine sauce with a touch of red pepper. One of the simplest yet most satisfying pasta dishes in the Italian repertoire.

Shrimp and lump crab are tossed with mayo, diced radishes, celery, lemon, and cayenne, then spooned into ripe avocado halves set on a bed of peppery arugula. This elegant, retro-chic appetizer showcases sweet shellfish and creamy avocado in a presentation that feels both timeless and celebratory.

classic chopped iceberg salad loaded with cucumber, hard-boiled eggs, carrots, and grape tomatoes in a rich Roquefort cheese dressing. A throwback steakhouse side that proves retro never really goes out of style.

Choux pastry dough is piped into hot oil at 350 degrees and fried until golden, then rolled in a fragrant blend of five-spice powder and cinnamon sugar while still warm. These aromatic, crunchy-outside, soft-inside churros put an unexpected Asian-inspired twist on a beloved fair food favorite.

Honey nut cereal, pretzels, Cheddar crackers, wasabi peas, peanuts, and crushed ramen noodles baked with butter, ramen seasoning, and Parmesan. An outrageously addictive party mix with bold, savory crunch in every handful.

Frozen artichoke hearts roasted with kalamata olives, capers, orange zest, Roma tomatoes, and a splash of white wine. A fragrant, Mediterranean-inspired side dish bursting with bright Provencal flavors.

Crisp-tender green beans tossed in a tangy red wine vinaigrette with minced shallots. A simple, flavorful side dish from Tom's kitchen.

A three-layer gluten-free cake made with coconut flour, oat flour, coconut oil, coconut sugar, grated carrots, and applesauce is frosted with a luscious coconut cream cheese frosting. This wholesome celebration cake proves that gluten-free baking can be every bit as tender, moist, and festive as the traditional version.

Pizza dough is rolled paper-thin, spread with a silky creme fraiche-nutmeg-egg yolk base, scattered with bacon and leeks, topped with Gruyere, and baked on a pizza stone at 550 degrees until blistered and charred at the edges. This Alsatian flatbread is a stunning savory addition to a holiday party spread, offering a crispy, creamy, smoky bite that rivals any pizzeria.

Yellow cake baked in a jelly roll pan is topped with a layer of melted peanut butter followed by melted chocolate chips, then cooled and cut into rich, candy bar-like squares. These no-fuss sheet cakes deliver an irresistible chocolate-peanut butter combination with minimal effort and maximum crowd appeal.