My Dad is Greek, so ever since I can remember we have had Baklava for Thanksgiving and Christmas. This is the version I've created through years of eating my mom’s and other ladies' varieties.

This is a standard royal icing recipe. You will find many different variations online but I find this one works best for me.

My wife came up with the combination of orange/cardamom as a flavor profile for these cookies when I asked her the other night, what her ideal chocolate cookie would taste like. To that, I added the hazelnut flour because I am such a fan of hazelnut and chocolate together...think NUTELLA. Finally, the fleur de sel sprinkle was inspired by some of my favorite chocolate cookies ever, Kayak Cookies' "Salty Oats", that are made on Cape Cod.

This was delicious. The dumplings are super light and spongy and just soak up the sauce, very yummy. The texture was a bit like steamed sponge cake, even though it calls for much less egg. I'd recommend pouring a little bit of sauce at a time, clintonhillbilly is right that hot dumplings and cold sauce are a terrific contrast, but if you douse them with sauce the dumplings cool off too fast. I'll definitely make this again, maybe with other berries or fruit.

This recipe is a version of one passed down from my great-great grandma. Thanks to an old beaten-up recipe card, these donuts are a family legacy.

Blueberries are tucked into a wholesome rye crust to make this delicious pie for a crowd. I don’t mind if my pies are big, juicy messes so I gave this slab pie a lattice top. For a less juicy mess; roll out the second crust, lay it over the berries and fold the bottom edge up over the top and seal well by pressing firmly with the tines of a fork.

Makes 28 one-inch caramels

The combination of spinach, artichokes and cream cheese is always a crowd pleaser. Add basil and a roasted red pepper sauce, and you have perfection on a fork! To save time, the stuffed beef filling can be made ahead and chilled. You can also make the sauce ahead and reheat it when you are ready to serve.

We love to serve this recipe with the Basil Hayden® Bourbon Strawberry Spritz—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®.

What kind of mushrooms go on mushroom pizza? The choice is yours! Let your creativity loose, and use any kind of common or wild mushrooms in this pizza recipe.

This vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving.

I love filet mignon, but I'm not crazy about its price, so I came up with a recipe for more affordable beef tenderloin. Now I cook it once a week. My husband loves the leftovers, too.

I really love pad kee mao and was inspired to try my recipe in the slow cooker on a really busy day. It came out tasting great! I was so happy to have it ready to go when we got home. You can easily substitute chicken, turkey or beef for pork.

Going keto doesn't mean giving up the recipes you love, and these Keto Meatballs are a great example. Ditch the breadcrumbs and use Parmesan and mozzarella instead for a low-carb and tasty meal.

Here is the recipe, which originally came from a cookbook called "Old-Fashioned Persimmon Recipes" first published by Bear Wallow Books in 1978. Try it if you're feeling adventurous -- I promise you won't be disappointed.

When set in the middle of the table, this hearty beef pie is the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this pure comfort food will welcome your family home.