Donna Rose, Recipe Tester

These chocolate-y devil’s food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.

Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.

Ever heard that little ditty, “Winner, winner, chicken dinner?” We like to think of it as “Winner, winner, chicken piccata dinner.”

Dark chocolate cake stacked high and smothered with gooey caramel and coconut and pecans? Don’t mind if we do.

This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.

The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it’s still hearty.

Artichoke hearts are stuffed with a creamy crab salad, topped with bread crumbs, and baked until golden. A great recipe for parties or hors d’oeuvres.