Red wine is stirred with brandy, Campari, sugar, and a generous tumble of fresh strawberries, oranges, apple, and lime, then topped with sparkling water. The Campari adds a sophisticated bitter edge that elevates this pitcher cocktail beyond the usual fruity sangria, making it ideal for a lively gathering.

Baby back ribs are slow-baked at 325 degrees for two hours in a homemade bourbon-coffee barbecue sauce, then broiled until the glaze caramelizes into sticky, lacquered perfection. These fall-off-the-bone ribs deliver deep, smoky-sweet flavor with a coffee-bourbon kick that rivals any backyard pit.

A hearty Thanksgiving stuffing studded with toasted walnuts, dried cranberries, and sweet Italian sausage. Baked until golden on top with a moist, savory interior.

Black beans are simmered with onion, garlic, cumin, chipotle chile powder, cayenne, green chiles, and vegetable broth until thick and deeply seasoned, then topped with fresh cilantro and crumbled Cotija. These smoky, spicy beans are an essential side for any taco spread, adding hearty substance to the SoCal-style feast.

A spice cake mix is layered with a ricotta-mascarpone filling that magically switches positions during baking, then topped with a pumpkin spice pudding-mascarpone frosting. This easy yet impressive cake captures all the warm spice flavors of fall and makes a delightful alternative to traditional pumpkin pie.

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.