Barbecue Shrimp with Avocado Salad
This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold
Chicken Legs Coq au Vin
Coq au vin is typically made with a cut-up chicken; this version uses only drumsticks, so the meat cooks uniformly in the rich red wine sauce.
Apple-and-Pear Galette with Walnut Streusel
This free-form galette is so much less fussy to make than a traditional pie. It has great flavor and texture from both apples and pears and the crunchy streusel on top. Using unpeeled apples and pears saves time and cuts down on waste.
Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce
These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
Gooey Chocolate-Chip Sandwich Bars
For these super-simple, indulgent bars, two layers of chocolate chip cookie dough are sandwiched with a fudgy, three-ingredient filling and baked.
Strawberry Meringue Roulade with Raspberry Sauce
Rachel s fantastic meringue is rolled around strawberries and sweet, spiked whipped cream.
Hot Chocolate Pudding Cakes
Chef O. makes these individual molten chocolate cakes with a little bit of flour to hold the batter together, then garnishes the baked cakes with tart creme fraiche and crunchy pistachios.
Strawberry-Thyme Tarts
For those who may be a little scared to try gluten-free pastries, these little tarts are the perfect place to start.
Gluten-Free Chocolate-Chile Cakes
The tangy yogurt frosting coupled with a little heat from cayenne and crushed red pepper makes them fun to eat.
Salted Caramel Pie
The filling is sweetened condensed milk sprinkled lightly with sea salt and baked until thick and gooey, then chilled in a simple graham cracker crust.
Swedish Sugared Sweet Pretzels
A coating of butter and sugar makes these tender pretzels especially delicious; they're excellent with tea or coffee.
