American

Marbled butterscoth and chocolate brownies

Easy-to-make (no, you don’t have to prepare the butterscotch and choocolate batters separately) and budget friendly, these two-tone brownies make an ideal holiday food gift or potluck contribution.

Cook time: 40

Servings: 16 brownies

Red velvet cheesecake bars

Brighten up your holiday table with this lovely dessert. I recommend baking it a day ahead. Keep in the fridge in a tightly covered container (chilling firms it up and makes cutting easier, and the bars come out cleaner and neater) then cut into rectangles or squares just before serving.

Cook time: 30

Servings: 36 dessert bars

Cajun-style jambalaya

A one-pot savory rice dish that falls within the definition of pilaf / pilau (rice cooked in broth), jambalaya derives its flavors from Cajun seasoning, Andouille sausages and the holy trinity of onion, celery and bell pepper. Unlike its Creole counterpart, Cajun jambalaya contains no tomatoes. The meats are seared and the browned bits that stick to the pan give the dish its distinctive color.

Cook time: 40

Servings: 8 people

Lemon cheese bars

A more indulgent version of traditional lemon bars (or squares), a pastry that consists of lemon curd baked over a shortbread crust. Mascarpone is added to the curd in this recipe to make the lemon bars creamy and richer.

Cook time: 1

Servings: 16 lemon cheese bars

Cheesecake brownies

Two of my favorite desserts, combined. Sweet-salty cheesecake swirled between layers of fudge-y brownie baked with dark chocolate. You really don’t need a special occasion to enjoy these delectable cheesecake brownies.

Cook time: 50

Servings: 36 brownies