Dried apricots simmered in apricot nectar are cooled and steeped with bourbon, sweet vermouth, and bitters in a French press, then plunged and served over ice. This fruit-infused twist on the classic Manhattan is a sophisticated, party-ready cocktail that makes a memorable start to any celebration.

Mushrooms, carrots, and onion are sauteed and simmered in chicken broth with fish sauce and tangy tamarind paste, then finished with tender bok choy and sliced grilled chicken. This Southeast Asian-inspired soup showcases chicken in a warming, umami-rich broth that is a world away from the usual chicken soup.

Pork tenderloin is coated in a Dijon-brown sugar-cayenne rub, wrapped tightly in par-baked bacon strips, and roasted at 450 degrees until the bacon is crisp and the pork reaches a perfect 130 degrees inside. This elegant roast is a spring entertaining centerpiece that carves into beautiful bacon-wrapped medallions with a sweet-spicy crust.

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.

Thin zucchini slices are blanched until pliable, rolled around a ricotta-herb-mozzarella filling, nestled into marinara sauce, and baked at 400°F until bubbly. These elegant vegetable rolls offer all the comfort of traditional rollatini while keeping things lighter with zucchini standing in for pasta.

Who says pot roast can't have a second act? Val turns leftover shredded beef into a silky, cheesy pasta with wilted Swiss chard and a golden breadcrumb crunch on top — comfort food that tastes nothing like leftovers.