This baked Brie stays whole and creamy in a snug dish. A drizzle of honey, chopped pecans, and a little fresh rosemary go on after baking, just before the warm wheel is served with round crackers and crostini.
Medium Baby Bella caps are piled with cream cheese, sautéed mushroom stems, garlic, Parmesan, and parsley, then baked until tender with a few golden spots. Serve these individual appetizers warm, straight from the sheet pan.
Dry boxed stuffing absorbs warm broth before it’s gently mixed with pork sausage, onion, egg, and parsley. Shape the mixture into small balls, bake until browned and cooked through, and serve warm with sauce on the side if you like.
Six eggs become 12 classic deviled egg halves with intact whites and generous, hand-spooned yolk filling. Cook the eggs with a covered off-heat rest, chill them in ice water, and add paprika just before serving.
A single golden Mushroom Wellington loaf makes a satisfying vegetarian centerpiece. Finely chopped mushrooms, thyme, and walnuts form a compact filling beneath flaky puff pastry. Rest the loaf, then cut thick slices to show the layers.
These skin-on butternut squash halves are roasted until tender, then filled with browned mushrooms and spinach. Patches of melted mozzarella and Parmesan leave the caramelized orange squash visible.
This bone-in prime rib starts in a hot oven to brown its garlic-herb butter crust, then finishes gently until the center reaches the selected pull temperature. Rest it before cutting one thick rib-attached slice and carving the rest for serving.
Sear a whole beef tenderloin before coating it with garlic herb butter and roasting to your preferred doneness. After a short rest, carve thick slices and overlap them in a serving pan with a little buttery pan juice.
This boneless pork loin roasts uncovered and gets brushed with maple-Dijon glaze partway through cooking. After a rest, thick slices are loosely overlapped on a platter and finished with warm glaze and a little parsley.