American

Baked zucchini in a lightly creamy sauce of white wine and crème fraîche with tons of fresh mint and thyme and parsley, and top it with a crisp crust of breadcrumbs, Gruyère, Parmesan, and walnuts.

The cocktail is smoky and complex without being heavy. It's got a lightness that comes from the lemon juice and ginger liqueur that make for a dangerously sippable drink.

A light sauce of fresh tomatoes, white wine, butter and extra-virgin olive oil is tossed with fresh linguine and lump crabmeat to produce this delicately flavored pasta dish. It's quick enough for a weeknight meal and elegant enough for a special occasion.

Orange scented mixed berries are topped with whipped cream and served in a puff pastry shell to make this easy yet elegant dessert.

So, like… I don’t even know. The cake is fantastic. It is super fluffy and soft, and since you poke holes in it like that old school 90s better-than-sex-cake and it is drenched with a gin glaze, it does get super moist. (And yes, that’s my second use of “moist” in this post because have you checked out a thesaurus? I am not describing this cake as clammy, damp, drippy or soggy.) Let’s just say: it totally depends on your gin tolerance. You MUST have somewhat of a palate for it.

I highly suggest taking the gin glazes and beginning with a base of 1-2 tablespoons of gin, then tasting from there. We adored the strong gin flavor mixed with the thick lime cake, but it may be a little too much for some people.

If you can’t handle gin whatsoever… if you tossed your cookies one too many times in college or had your own turkey baster incident, I would not make this cake. I mean, you could totally try, but I do not want to witness the aftermath of your first bite. Stick with something lime-ish and only lime-ish. I’ll have your share of gin.

Can tres leches cake be improved upon? This version ups the ante with the addition of coffee, cocoa, chocolate, and a healthy dose of booze.

This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?!

All the things I love on pizza and mixed with egg noodles for a great one dish casserole.

sweet strawberries, creamy brie, crunchy almonds, and tangy dressing

Definition: Bitchin’ Sauce (nerb—noun + verb) is a bitchin’ (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3 varieties—original, chipotle, pesto. It’s both vegan and gluten-free. And the taste? It’s oh-em-gee out of this world! (Coming from a girl who turns her nose up at all things vegan. Mark my word—this sauce made me a lover.) Almonds give the sauce its creamy base. While lemons provide a lovely kick at the end.