This recipe makes two delicious freezer pies topped with coconut, pecans, and a caramel drizzle. What a refreshing treat on a hot summer day!

Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.

This roasted pear dessert is a golden, glossy delight that could not be easier to make. All major varieties of pears work equally well. However, Bosc pears roast up slightly firmer than the others.

Fresh ingredients team up with store-bought shortcuts to get this comforting dinner on the table in just over 30 minutes.

This banana caramel pie is a great dessert. The homemade dulce de leche is worth the work and time, but you may substitute commercial caramel ice cream topping if desired.

"In under an hour, heirloom tomatoes and slivers of red onion are transformed into a savory sauce that brings bright, summery flavor to this simple grilled chicken. Chicken cutlets quickly pick up the flavors of the tomatoes and onions; let them soak in the marinade after cooking for an extra kick."

A sticky glaze of soy sauce and brown sugar gets subtle heat from fresh jalapeños to give these crispy fried wings the perfect level of spice, sweetness, and salt.

Dinner doesn't get simpler or more elegant than this pan-roasted chicken. To make it, a whole chicken is cut into eight pieces, then roasted with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.

This delicious éclair cake is a no-bake dessert that combines apples, vanilla pudding, and cinnamon graham crackers — topped with caramel icing. It's best to refrigerate it for 24 hours to let the dessert have time to form a cake-like consistency.

Easy, elegant, and endlessly delicious, Chicken Diane is a one-skillet dish that's perfect for any night of the week.

This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.

At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results. Lu recommends browning the dried chile peppers until well toasted. This helps tease out their aroma and leaves you with a warming mouthfeel that lingers.