Double Marshmallow Puffed Rice Treats

Double the fun. (By Aida Mollenkamp)

Peanut Butter–Chocolate Fudge

Peanut butter cups morph into a no-fuss fudge. (By Aida Mollenkamp)

Baked Chicken and Artichoke Casserole

Creamy chicken casserole with tender artichoke hearts and mushrooms. (By Adapted from Benjamin Ford)

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn. (By Aida Mollenkamp)

Jack Cheese and Grits Soufflé

Grits leave the breakfast table in this no-fuss, impressive side. (By Amy Wisniewski)

Butter Lettuce and Pumpkin Seed Salad

The roasted garlic and apple juice in the vinaigrette add dimension to this simple salad. (By Aida Mollenkamp)

Persian Baked Egg Dish (Kuku)

This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food. (By Aida Mollenkamp)

Chocolate Soufflé

A delicate puff of chocolate for two served with Blood Orange Crème Anglaise. (By Ray Lee)

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall. (By Traci Des Jardins)

Nutty White Chocolate Blondies

Chewy, cakey, and melty, these treats are sure to be the star of your next bake sale. (By Amy Wisniewski)

Cheesy Baked Rice

Cream and extra-sharp cheddar make one comfort-laden Southern casserole. (By Kate Ramos)

Parker House Rolls

Slathered with herbed butter and sprinkled with fleur de sel. (By Kate Ramos)

Zen Bars

Create good karma with these addictive cookie bars. (By Kate Ramos)

Plum Buckle with Pecan Topping

Plums stand in for berries in a twist on this classic. (By Amy Wisniewski)

Chicken Pot Pie

A creamy, vegetable-packed filling topped with a flaky, golden crust. (By Aida Mollenkamp)