To make Garten's penne alla vodka for four, you'll need:

• ¾ pound penne (Garten recommends DeCecco)
• 2 ½ cups chopped yellow onions
• 2 28-ounce cans of whole-peeled plum tomatoes, drained
• 3 minced garlic cloves
• 1 cup vodka
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese (plus extra for serving)
• ¼ cup good olive oil
• 2 tablespoons chopped fresh oregano leaves (plus extra for serving)
• 1 ½ teaspoons dried oregano
• ½ teaspoon red pepper flakes

I chopped my yellow onions and minced my garlic cloves in a matter of minutes.

I cooked my onions over medium-low heat for about five minutes, until they turned translucent.

I cooked my veggies and herbs together for one minute.

Garten says to simmer everything together for about five to seven minutes, until the mixture has reduced by half. (It took me about five minutes.)

I crushed each whole tomato into the pot with my hand, per Garten's instructions.

The sauce needs to bake for an hour and 30 minutes, so I started cooking long before I was hungry for dinner.

I know it's not the quickest meal, but I promise this dish is worth the wait!

I brought a large pot of water to a boil and added the penne and two tablespoons of salt. I cooked my pasta until it was al dente, which took about 10 minutes. Then, I drained my noodles and set them aside.

Garten says to purée the tomato mixture until smooth using a blender or food processor fitted with a steel blade.

I seasoned the mixture with one teaspoon of salt and half a teaspoon of pepper and added the fresh oregano and heavy cream.

It reminded me of the legendary vodka pasta at Jon & Vinny's in Los Angeles (a Kardashian favorite).

Garten says your sauce should simmer for 10 minutes.

I let the pasta cook in the sauce for an additional two minutes.

It was time to eat!

This is, without a doubt, the most beautiful pasta I've ever made.

The sauce's vivid color made Garten's penne alla vodka the star of my dinner table, and I loved the extra pop of color from the fresh oregano.

Ever since I began ranking Garten's pasta dishes back in May 2021, nothing has come close to topping her weeknight Bolognese. But after one bite of the penne alla vodka, I knew that would change.

This pasta dish is simply fantastic. The sauce is so creamy and smooth without being heavy and overwhelming. Slowly roasting the tomato sauce in the oven added depth and complexity to the vodka sauce, which I actually loved even more than my favorite from Jon & Vinny's. My only wish was that I had made some of Garten's "outrageous" garlic bread to go with it!

While Garten's pasta needs some extra time in the oven, it doesn't require that many steps. The actual prep and cooking were pretty minimal, but the penne still looked impressive.

Whether you need a dish to dazzle everyone with or just want a comforting bowl of penne as temperatures dip, there's truly no better pasta than this.

Ravioli en brodo appears in Garten's most recent cookbook, "Go-To Dinners." She said the key to its flavor is "rich homemade chicken stock."

I usually take the quicker option because, as the Barefoot Contessa herself says, "store-bought is fine!" But since the broth is clearly the star of this dish, I decided to try her homemade chicken stock.

To make Garten's homemade chicken stock, you'll need:

• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut into thirds
• 4 parsnips, unpeeled and halved
• 20 sprigs fresh flat-leaf parsley
• 20 sprigs fresh dill
• 15 sprigs fresh thyme
• 1 head garlic, unpeeled and cut in half
• 1 tablespoon kosher salt
• 2 teaspoons whole black peppercorns (not ground)

Place all the ingredients in a 16 to 20-quart stockpot, add 7 quarts of water, and bring to a boil. Then, lower the heat and simmer your stock uncovered, skimming off any foam that comes to the top, for at least four hours. (I let it simmer for about six.)

Let the stock cool, then strain through a colander and discard the solids.

To make Garten's ravioli en brodo for a serving of 4-6, you'll need:

• 8 cups chicken stock, preferably homemade
• 2 cups chopped yellow onions (about 2 onions)
• 2 cups (½-inch thick) diagonally sliced carrots (about 3-5 carrots)
• 1 ½ cups (½-inch) diced celery (3 ribs)
• 1 ½ cups (½-inch) diced fennel, top and core removed
• 1 Italian Parmesan cheese rind (about 2 x 3 inches)
• 1 pound cheese ravioli, fresh or frozen
• Freshly grated Italian Parmesan cheese, for serving
• Minced fresh dill or parsley, for serving
• Freshly squeezed lemon juice, for serving

I chopped the onions, peeled and sliced the carrots, and diced the celery and fennel.

I added ¼ cup of olive oil to a pot placed over medium heat. Then, I threw in the onions, celery, carrots, and fennel and cooked them for 15 minutes, making sure to stir occasionally until they had softened.

I also threw in 2 cups of water, per Garten's instructions.

One thing I've learned in my soup-making season is that a Parmesan rind can add so much extra flavor to your broth.

As explained by Food & Wine, the Parmesan rind — which is completely edible — releases a "savory and nutty" depth as it begins to melt and also helps give soups a "silky consistency." You can store Parmesan rinds in a Ziploc bag in your freezer for up to a year, so it's always on hand whenever you need to add a little more umami to your dinner.

Garten says you should let the soup simmer partially uncovered.

I grated my Parmesan cheese and minced some dill for the soup toppings.

I cooked my ravioli in a pot of boiling water with two tablespoons of salt for about four minutes.

Every pasta is different, so make sure to follow the specific directions on the package of your ravioli.

Garten says doing this step will ensure the ravioli squares don't stick together.

It was time to serve dinner!

I started with four raviolis but quickly realized I wanted more.

There's something about this soup that just looks so elegant and impressive. The broth has such a lovely golden hue, and the pops of color from the carrots and dill give it a rustic charm.

And did I mention it smelled phenomenal?

I've probably made close to 40 of Garten's recipes, if not more, over the past few years, and her ravioli en brodo is easily one of the best I've ever tried. The broth is so rich and full-bodied that it really blew me away. I made this for my boyfriend for dinner one night, and he couldn't resist getting seconds (and thirds).

"A lot of broths are kind of bland or lacking, but this broth alone was just exploding with flavor," he told me.

The dill and lemon also add some lovely brightness to the soup, which pairs perfectly with the cheesy pasta. I opted for a cacio e pepe ravioli and would highly recommend it, as I loved that extra kick of pepper.

My only complaint about Garten's ravioli en brodo is that it ruined store-bought chicken stock for me. But an extra day of work is absolutely worth it for this soup, which I know I'll be making forever.

To make Carbone's Bolognese for six, you'll need:

• ½ pound ground beef
• ½ pound ground pork or veal
• ½ pound Italian sausage (out of casing)

Carbone told me he likes to add Italian sausage for his spin on the classic dish to give his Bolognese a "big pop of added flavor."

• 1 cup onion, diced
• ½ cup celery, diced
• ½ cup carrot, diced
• 5 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 ½ jars Carbone marinara sauce
• ¾ cup red wine
• ½ cup chicken stock
• ½ cup milk
• 1 dried bay leaf
• 1 ½ tablespoons salt
• ½ tablespoon thyme (chopped)

Carbone's recipe was developed with Carbone Fine Food to pair with one of the restaurant's sauces, which you can buy online and in grocery stores. Carbone's Bolognese features the marinara, but you can also try the tomato basil, roasted garlic, or arrabbiata.

If you don't have Carbone's sauce on hand, you can always opt for a similar marinara or just make your own. His sauce is made with Italian tomatoes (whole peeled tomatoes, tomato purée, sea salt, basil), along with onions, olive oil, sea salt, garlic, basil, crushed red pepper flakes, and oregano.

I diced my onion, carrots, and celery and set them aside.

I seared the ground beef over high heat for about three minutes, then drained it in my colander over a large bowl.

As with the ground beef, I drained the pork and sausage in the colander after they had browned in the Dutch oven.

I added half a tablespoon of salt and gave the meat a quick mix.

I constantly stirred my garlic and thyme for around two minutes over medium-low heat.

I seasoned my veggies with half a teaspoon of salt and cooked them over low heat for another 15 minutes, until they turned soft.

I covered the Dutch oven while everything cooked, making sure to stir the vegetables every few minutes.

First, I added the tomato paste and increased my stove to medium heat. I stirred constantly for two minutes to lightly cook the tomato paste, making sure it had completely mixed with the veggies.

Then, I poured the red wine into the Dutch oven and let it reduce until there wasn't much liquid left. I continued to stir often to ensure I didn't burn the wine and vegetables.

I stirred everything together as delicious scents began to fill up my kitchen.

I continued to cook everything for about 40 minutes, stirring every few minutes to prevent the ingredients from sticking to the bottom of the pan.

I added the milk and mixed everything together, allowing the sauce to simmer for another 10 minutes.

Carbone recommends using pappardelle for his bolognese recipe.

I removed the bay leaf and added another half tablespoon of salt to season everything.

Not letting the Bolognese sauce simmer too long is part of Carbone's twist on the classic dish.

"Usually, this recipe cooks all day," he told me. "But my style — which I find to be more Italian-American than true Emilia-Romagna style — leaves the meat with more texture, which reminds me of my childhood."

If you've made more sauce than you need for one dinner, Carbone said you can store the Bolognese in the fridge for up to five days.

You can also freeze it for longer, just make sure to use freezer-safe bags.

There's just something about a heaping bowl of thick pasta noodles in an even thicker sauce on a cold night. I instantly felt soothed as I admired the big bowl of pasta in front of me.

The bolognese took more time than many of the pasta recipes I usually prepare, but it smelled absolutely glorious.

Carbone's recipe has the deep richness you'd expect from a Bolognese but still tastes light despite featuring three different types of meat. The sauce has a lovely, mild sweetness that lifts the entire dish.

"The different flavors don't compete with each other; they build on each other," my mom said approvingly as she finished her plate.

"I could really seduce a man with this recipe," my sister added as she went for seconds.

Carbone's Bolognese was so comforting and soothing on a gloomy night. It's the perfect recipe to help us get through winter — plus, who doesn't love a good bowl of pasta?

Abbie Stockard, 22, is a nursing student at Auburn University and a member of the college's dance team.

Stockard raises money for cystic fibrosis. She was inspired by her best friend, who was diagnosed with the disorder. In her Miss America bio, she said she hosted the largest fundraiser for the cause in Alabama in 2024, raising over $200,000 for the Cystic Fibrosis Foundation. The organization named her its 2024 Hero of Hope.

Jordan Naylor, 27, is the American Heart Association's Go Red for Women development director in Anchorage, Alaska.

Naylor wants to educate people about emergency heart aid, ensuring businesses in Anchorage are prepared to help people having cardiac emergencies and that people know hands-only CPR, working with organizations like the AHA and the Anchorage Fire Department.

In her Miss America bio, she also shared that she loves platypuses.

Shailey Ringenbach, 21, is a real-estate agent in Maricopa, Arizona. Her Miss America bio says she became a licensed real-estate agent at just 18 and is one of the youngest sales representatives at D.R. Horton. Ringenbach has sold over $2 million in real estate to date.

She also brought therapy dogs to pageants through her Share the Love: Improving Mental Health Through Pet Therapy initiative.

Camille Cathey, 22, received her undergraduate degree from the University of Alabama, graduating summa cum laude. She will attend the University of Arkansas School of Law.

Cathey is an ambassador for Wish Upon a Teen, an organization that supports teens with severe medical conditions. She also created the Proudly Volunteer initiative, encouraging people to engage in service work across the US.

Cathey said in her Miss America bio that she can perform accents.

Kimberly Vernon, 28, is a marketing consultant from Santa Clara, California.

Vernon spearheads the Arts for All initiative, helping over 40,000 students access arts education. Her Miss America bio says she has raised over $130,000 for the program.

She also said she traveled the globe in just 18 days.

Alexandra Lotko, 27, has her degree in elementary education from the Metropolitan State University of Denver. She lives in Denver today but said in her Miss America bio that she has lived in six states.

Lotko, a twin, is a mental-health advocate through her initiative, It's Okay to Not Be Okay. She also supports the American Heart Association and the Miss America Scholarship Foundation through the Miss America's Ladies Who Launch initiative.

Monica Fenwick, 24, is a speech and language pathologist from Watertown, California. Her work is her passion, and she helped create a Connecticut day of recognition for communication disorders and launched the initiative #CommunicationIsKey to support people with communication disorders.

Fenwick was also a member of the UCA All-American cheerleading team.

Nova Rae Gaffney, 24, is from Milford, Delaware, and works as a professional ballerina. She recently performed the role of the Sugar Plum Fairy in Savannah Ballet Theatre's production of "The Nutcracker."

She also launched the Behind Closed Doors: Domestic Violence Awareness initiative, raising awareness about indicators of domestic violence and the resources available to those dealing with it.

Katie Ann Powell, 26, has an MBA and is a public relations specialist in Washington, DC. Powell also said in her Miss America bio that she played the harp for 20 years, studying at four different universities and performing in seven countries.

Powell also champions financial literacy as the president of Jump$tart Greater Washington and hosts the personal finance podcast "Full Confidence Ahead."

Casana Fink, 26, founded the clothing label The Unverified and is the chief operating officer for More Transplants More Life, a nonprofit organization focused on increasing organ donation. The Ocala, Florida, resident is also an MBA candidate.

Fink dedicates much of her time to raising awareness and support for organ donation. She was named the Donate Life Florida Ambassador of the Year and wrote a children's book about organ donation.

Ludwidg Louizaire, 27, works in marketing in Atlanta. Her initiative, Education for Every Student, promotes equal educational opportunities for students of all socioeconomic backgrounds. It includes legislative efforts and mentorship programs.

Louizaire was named the Boys and Girls Club of America's role model of the year. In her Miss America bio, she also said she could recite every word of the musical "Hamilton."

Hayley Cheyney Kāne, 27, is a preventive medicine educator and doctor-in-training from Kaneohe, Hawai'i. Kāne said in her Miss America bio that she is passionate about educating people about women's heart disease prevention, and she thinks the "aloha" lifestyle of Hawai'i can help combat the disease.

Kāne is the first gay Miss Hawai'i to date. She performed hula dancing and singing simultaneously as her talent during the competition.

Madison Andreason, 22, is from Idaho Falls, Idaho, and studies paralegal studies and political science at Idaho State University.

Andreason was Idaho's representative at the National Speech and Debate Tournament. She modernized an article about domestic violence for the Idaho State Bar and champions healthy living through her initiative Get Up and Get Out.

Breana Bagley, 27, is an attorney from Decatur, Illinois.

Bagley champions awareness for rare diseases, inspired by her mother's experience with idiopathic chronic pancreatitis. After helping to found the National Pancreas Foundation's junior board of directors and Camp Hope, she was given the organization's Vision of Hope award for her efforts.

She is also the chair of the National Organization for Rare Disorders Policy and Advocacy Taskforce.

Kalyn Melham, 23, is from Muncie, Indiana. She studied information and communication science at Ball State University and founded the service initiative Acts of Service, advocating for underprivileged communities across the US.

Melham also said in her Miss America bio that she loves film scores, listing Michael Giacchino, Hans Zimmer, and Justin Hurwitz among her favorite composers.

Abigaille Batu-Tiako, 22, got her degree in business management from William Penn University in Oskaloosa, Iowa. She is the first grandchild of 25 in her family to earn a college degree. Batu-Tiako played both soccer and track and field when she attended the school.

She founded the United Voices initiative, encouraging people to celebrate other cultures without appropriating them.

She has also played the trombone for a decade.

Alexis Smith, 25, is a cardiothoracic ICU nurse in Witchita, Kansas.

Smith advocates against domestic abuse, working with organizations like One Love, the Domestic Violence Hotline, and the Kansas Health Foundation to promote healthy relationships and bring awareness to domestic violence. The City of Witchita awarded her an outstanding service award for her efforts.

Smith is also an accomplished ventriloquist, practicing for nearly 20 years.

Chapel Tinius, 24, is a multi-talented contestant with a background in public speaking, extreme running, singing, and playing multiple instruments — namely the fiddle, violin, and harp.

She has two degrees from Belmont University and is now a spokesperson for Kentucky Proud, a local agriculture marketing program, and the Kentucky Department of Agriculture.

According to her Miss America bio, Tinius also runs a fundraising operation called Operation Gratitude: For the Fallen, For the Fighting, For the Veterans. Her grandfather, who served and was injured in WWII, inspired her.

Olivia Grace George, 20, is one of the youngest contestants in this year's Miss America competition. She's an aspiring elementary education teacher and studies at Lousiana Tech University.

She's already gotten her start in the field. George previously collected and donated school supplies for local classrooms and founded an initiative called Education is Key – Knowledge Empowers Youth.

So far, as she shared in her Miss America bio, her efforts have reached over 4,500 students.

Jennie Daley, 28, is a biomedical systems engineer who graduated in the top 4% of her class at the University of Maine's College of Engineering.

In her current position, where she's the youngest staff engineer employed, she's been promoted four times over the past five years.

Daley is now eager to help others achieve similar success in the field. She founded Equity in Engineering: Breaking the Glass Ceiling for Women and Rural America to help the career path become more accessible to diverse workers.

Bridget O'Brien, 23, is studying to earn a master's degree in sports management at the University of Alabama. However, she also dreams of becoming the first member of the Miss America organization to appear on "Dancing With the Stars."

That's partially because O'Brien knows a thing or two about dance. She was previously a member of the USA's tap-dancing team and won two gold medals with the group.

She's also a singer and the founder of Boomerang, an initiative that helps people reframe their failures into opportunities for success.

Kiersten Khoury, 23, owns Savvy Solutions, a coaching business she founded when she was 16.

She's also a real-estate agent who earned her license while in college and holds the title of top sales associate in New England, according to her Miss America bio.

For fun, Khoury is learning Arabic from her father, who spoke the language while living in Lebanon. She's also dedicated to her initiative, Redefining Dyslexia, which educates people about the condition and advocates for those who experience it.

Jenae Lodewyk, 25, works within the NBA as the manager of player and family engagement for the Detroit Pistons. She's held the role for five seasons and is only the third woman in the league's history to be an assistant equipment manager.

The experience has led her to advocate for equal career opportunities in male-dominated fields.

Her Miss America bio says Lodewyk also enjoys watching Broadway shows, sewing, and completing New York Times puzzles with her sisters.

Emily Schumacher, 25, has made her mark on the healthcare industry. Previously named a PHW Hero for Young Hearts Allied Health Professional Advocacy Champion award winner, she now works as a certified nurse's assistant in her local emergency room.

She told the Miss America organization that she's also worked with the American Heart Association and has widely advocated for CPR and AED training.

Becky Williams, 23, is the first woman in her family to graduate from college — and she's determined to help others succeed in education.

Now an elementary school teacher, Williams helped secure full-tuition scholarships at Mississippi State University for winners of their state's local Miss and Miss Teen competitions.

As she said in her Miss America bio, she's also passionate about fitness and started an initiative called Make a Move to help others develop healthy habits. For fun, Williams is learning how to fly planes and has over 10 hours as a pilot in command under her belt.

Ashley Berry, 21, studies journalism and political science at the University of Alabama. Her biggest passion, though, is supporting young professionals.

She's secured a full-tuition scholarship for future Miss Missouri Teen winners and founded a day in her state dedicated to engaging teens in politics. She's also worked to add media literacy lessons to school curriculums and started the Media Smart initiative to further her advocacy.

Berry is a bungee fitness instructor and a professional dancer in her spare time, having previously performed with the Missouri Symphony.

Kaylee Wolfensberger, 20, is a student working toward her degree in business marketing.

That said, she's already had some experience in her field. In 2024, she met with representatives of two NFL teams, the Seattle Seahawks and Miami Dolphins, and discussed women in business leadership roles with them.

She also founded the Healing Harmonies initiative to help provide music education to communities in need.

Raechel Warren, 28, wears many hats. She is a merchandiser and logistics specialist within the agriculture industry and a published researcher.

And that's not to mention her success in figure roller skating, which she's been competing in since childhood. She's now a two-time champion in the sport and aims to skate in all 50 states.

In her Miss America bio, Warren shared that she's also passionate about mentorship and launched her initiative, Passion to Purpose, to help students have access to people who can guide them through life.

Karrina Ferris, 22, has a degree in history and political science, which led her to work the 82nd Nevada legislative session for the Senate majority leader.

She's also a dancer and the creator of a civic education curriculum available across Nevada.

Ferris also founded the service initiative Inform To Reform: Educating America's Future, which focuses on teaching young people about voter participation.

Emily Spencer, 24, is a choreographer, pilates instructor, and professional dancer.

She previously earned her bachelor of fine arts in dance with a minor in biology, graduating fourth in her class and accepting her degree on the Miss New Hampshire stage. Spencer hopes to later earn a doctorate in physical therapy.

Additionally, Spencer founded a nonprofit and adaptive pageant organization called Miss Inspiration, which provides scholarships to women who have disabilities.

Elizabeth Mendel, 23, is a business student and advocate for people who experience eating disorders, like she has in the past.

She's worked with New Jersey assemblywoman Andrea Katz and provided her testimony to help pass two bills in New Jersey that raise awareness of eating disorders. Her initiative, Image is Everywhere, also focuses on the subject.

In her Miss America bio, Mendel said she's also raised over $50,000 for her community and is a twin.

Emille Marie Enriquez, 24, is an emergency room nurse at a level-three trauma center. She's been nominated twice for a Daisy Award, which recognizes excellence in nursing.

To help serve her community, Enriquez has administered vaccines, mentored graduate nurses, and advocated for safe ratios of nurses and patients.

In her Miss America bio, the contestant shared that she lives in a "glamper," or a glamorous camper van, and enjoys shopping at Marshall's with her grandmother.

Abigail Quammen, 25, can be described as a bookworm. Not only is reading one of her biggest hobbies, but she's also an advocate for literacy via her initiative Read to Succeed, which provides students with tutoring and after-school reading programs.

Her work has previously taken her to places like the Barbara Bush Foundation for Family Literacy's National Celebration of Reading, where she served as the featured impact speaker.

She previously graduated summa cum laude with a bachelor of arts in musical theater and is now an MBA candidate at New York University.

Carrie Everett, 20, is passionate about taking advantage of your circumstances.

She founded a service initiative called Seize the Opportunity, with which she advocates for equitable access to the Miss America competition. The program works on contestant recruitment, individual funding, and training workshops.

Previously, as she told the Miss America organization, she played tackle football and was the only woman on her team.

Sophia Richards is a North Dakota State University graduate and currently works as a host and producer for North Dakota Today.

The 23-year-old is also a volunteer and mentor for BIO Girls, a preventive mental wellness program in the Midwest. She once performed the national anthem in front of 45,000 people at a country music festival.

Stephanie Finoti, 22, is a biomedical scientist and vocational nurse. She began doing research at the James Comprehensive Cancer Center and Cincinnati Children's Hospital when she was just 16 and has been recognized for her work by the Society of Maternal-Fetal Medicine.

Finoti also founded a nonprofit organization to help provide mentorship and tutoring to over 10,000 marginalized students.

Lauren Frost, 25, graduated from Northeastern State University with a degree in corporate communication. She is currently training as a public information officer at the Oklahoma Bureau of Narcotics and Dangerous Drug Control.

Frost is a brand ambassador for the Dave Thomas Foundation for Adoption and the Gladney Center for Adoption and a speaker at the National Adoption Conference.

Abigail Hoppe is an elementary school teacher and has received the James B. Conway Award for excellence in teaching. Her social initiative is dedicated to mentoring and educating those with type 1 diabetes.

The 26-year-old is also a licensed makeup artist and entrepreneur, running her own business outside the classroom.

Paige Weinstein is a flight attendant and pilot-in-training for Delta Air Lines. She was diagnosed with melanoma at the age of 26 and now advocates for early detection.

The 27-year-old founded the nonprofit Beauty for All, offering the first beauty subscription box catered to individuals with intellectual and developmental disabilities.

Weinstein is also obsessed with pickles and attends the country's largest pickle festival every year.

Wilma Victoria Richiez has a biology degree from the University of Puerto Rico at Bayamón. She is completing a post-baccalaureate program at the National Institutes of Health and plans to apply to a JD/Ph.D. program in neuroscience and science policy.

The 23-year-old is the first Miss Puerto Rico to compete at Miss America since 2017. She is using her platform to help provide education opportunities to disadvantaged communities in Puerto Rico.

Ali Hornung, 24, graduated from the University of Rhode Island with degrees in global business, German, and human development.

Hornung is a pediatric cancer advocate who has raised over $700,000. She founded the Glimmer of Hope Foundation and has distributed more than 700 bald dolls to children battling cancer around the world. She currently collaborates with the Biden Cancer Moonshot.

Davis Wash, 24, is a marketing consultant for a land and agriculture firm and an advocate for the children of incarcerated parents.

Wash is a national brand ambassador for Proverbs 22:6 and has accompanied over 270 children to visit their parents in prisons across South Carolina. She is also a partner with the American Correctional Association, striving to provide mentorship and resources to at-risk youth.

Joelle Simpson, 21, is an accomplished figure skater. She is South Dakota's first and only four-time gold medalist in figure skating and a national bronze medalist in synchronized skating.

Simpson is also a professional harpist and hosts a science documentary series called "Nurturing Nature," where she has handled snakes and explored raptor rehabilitation.

Carley Vogel, 24, is studying for a degree in music business at Middle Tennessee State University. Through her social initiative, Carley 4 the Kids, she has raised over $1.9 million for Children's Miracle Network Hospitals.

Vogel is also an advocate for organ donation, serving as an ambassador for Donate Life Tennessee and Tennessee Donor Services. She volunteers on the transplant floor at Children's Miracle Network Hospitals and was honored as a national advocate by the American Liver Foundation in 2023.

Annette Addo-Yobo, 26, holds master's degrees in clinical psychology and business administration.

Addo-Yobo advocates for autism awareness through her social initiative, The S.P.A.R.K. Project. She has partnered with nonprofits, including Best Buddies International and Autism Speaks.

Paris Matthews, 26, works as a certified child life specialist in the emergency department at Primary Children's Hospital. She is also a graduate student, children's book author, and founder of a charity that advocates for hospitalized children.

Matthews has made it to the national Miss America stage after competing 13 times to win her first local title.

Meara Seery, 24, has worked as a digital producer for Sen. Bernie Sanders and is currently a marketing director.

In 2024, Seery helped break the Guinness World Record for most pledges to clean up trash in a 24-hour period. She is an advocate for the environment and sustainable agriculture.

Carlehr Swanson, 28, graduated from George Mason University and the Frost School of Music. She is a Ph.D. candidate in critical and comparative studies in music.

Swanson performs in nursing homes and uses her social initiative, Music is Unity, to teach students about the benefits of music.

Hermona Girmay, 24, is a graduate of the University of Washington School of Public Health. She became an advocate for type 1 diabetes after nearly losing her life to the autoimmune disease due to a prolonged misdiagnosis.

Girmay is also an advocate for gender and education equality. Through her nonprofit, she has donated books and school supplies and works to advance scholarship opportunities for women.

Jennifer Reuther, 26, is a practicing physician assistant. She was diagnosed with type 1 diabetes when she was 7 and has since raised more than $10,000 for the Juvenile Diabetes Research Foundation.

Reuther has volunteered at rural health clinics across her state, helping to provide preventive screenings and medical services.

Mandi Genord, 22, was a triple major at the University of Alabama, where she studied dance, political science, and communication. She will begin law school in the fall of 2025 and aspires to become a family lawyer specializing in adoption.

Genord is an adoption advocate and has partnered with Adoption Choice Inc. and the National Council for Adoption.

Baylee Drewry, 22, is a law student and squadron commander for an auxiliary Air Force unit dedicated to finding crashed planes.

Drewry advocates for female athletes through her Promote Girls and Women in Sports social initiative.

As I walked across the bridge connecting the valet to the lobby, I admired the hotel's massive garden. The air smelled of jasmine, and swans were gliding across the lake. A waterfall was softly burbling in the distance. It was all incredibly lush and idyllic.

Hotel Bel-Air's signature pink stucco walls have remained unchanged since the 1940s, even through the hotel's major renovations.

The playful and cheerful hue transported me to the Mediterranean, as did the Spanish archways. Palm trees swayed in every direction, their fronds framing the nearby canyons. Dozens of pink and fuchsia flowers added bright pops of color, while a koi pond filled with orange and white fish shimmered under the sunlight.

Rooms at the Hotel Bel-Air start at $900 a night, while my suite was priced at $3,500. (Business Insider received a media rate for the one-night stay.)

As I walked into my 600-square-foot suite, I was immediately struck by the change in vibe. The bright pink and green hues that filled the hotel's exterior had been swapped for deep earthy tones like olive green and burnt sienna.

The shift in design initially took me by surprise and was more subtle than I expected. But it's clear that the canyon suite is meant to be a peaceful sanctuary.

Plus, when you're confident in your natural glamour, you can be low-key about it. Isn't that the true meaning of quiet luxury?

Christoph Moje, the hotel's general manager, told BI that the "refined interiors of the Canyon Suite are aligned with the hotel's overarching design aesthetic, which is to provide guests with a welcoming yet luxurious environment that is the perfect retreat from LA's busy scene."

"Its look and feel is contemporary and fresh while also reflective of old-world glamour and understated elegance, much like Hotel Bel-Air itself," Moje added.

The bedroom's color palette was the same as the living room's, and a wood-paneled ceiling added warmth to the space.

The leather bed frame had built-in book lights, which I thought were a cute touch. The king bed was topped with one of the plushest comforters I've ever slept with.

A retractable glass wall in the living room offers a full view of the huge patio, which features sun beds, lounge chairs, and a fireplace. It was easily my favorite part of the suite.

Hotel Bel-Air's culinary director, Joe Garcia, told me there were two dishes that would never be removed from The Restaurant's menu: the chopped salad inspired by Nancy Reagan and the tortilla soup.

I opted for the soup, which debuted at The Restaurant in 1980. The delicious broth is light on the tongue but rich in flavor, with just a hint of creaminess thanks to the sour cream and knobs of avocado. The roasted chicken is tender and plentiful, while the wisps of saffron add a luxurious touch.

Hotel Bel-Air's pool was once a horse-riding ring, hence its distinct oval shape.

The water is always heated to 82 degrees, and tall palm trees provide ample shade and a postcard-perfect backdrop.

The Living Room is hands down my favorite part of the Hotel Bel-Air.

It's a beautifully decorated space with stylish but comfortable velvet couches and chairs. A fire is always roaring in the center of the room, while big windows offer views of the fairy lights that twinkle from the trees at night.

Chef Garcia told me The Living Room was conceptualized following requests from locals and guests who wanted a place at the hotel where they could get glammed up and enjoy cocktails. So, Garcia set out to create a playful menu that still fit the atmosphere.

"I wouldn't put chicken wings on the menu," he said. "You're sitting on a $70,000 sofa."

The Restaurant's bread and desserts are clearly in good hands with executive pastry chef Christophe Rull, a world-renowned chocolatier who helped open the hotel's patisserie, the only bakery in Bel-Air.

I quickly learned that Rull's dedication to his customers is unparalleled. When one local wanted their almond croissant baked a certain way, Rull personally went to his house to try to get the flavor just right.

Rull's croissant skills are also on display at The Restaurant, where he offers a savory garlic version with perfect flakiness. I was also a huge fan of his truffle brioche, which instantly melted in my mouth.

Garcia had big shoes to fill when he became Hotel Bel-Air's culinary director in December 2023, following an 11-year stint by the legendary Wolfgang Puck.

But the chef told me he was up for the challenge, shifting The Restaurant's fusion-leaning menu to dishes that feel more seasonal and show off his classical French training.

I loved the indulgent white truffle pasta and the lamb chops served alongside an elegant ratatouille. The Michelin-caliber dinner was delicious and creative.

The five-star hotel obviously isn't in everyone's price range, but Hotel Bel-Air isn't just coasting on its reputation.

The brand-new culinary program, plus the delicious patisserie and beautiful lounge, have infused the space with vitality and turned the resort into a dining destination.

Whether you're looking for an Old Hollywood escape or just want some delicious food and cocktails, the Hotel Bel-Air should be on everyone's LA bucket list.

Chipotle cheddar crackers are Garten's go-to homemade appetizer for any gathering, and we think they're perfect for a holiday party.

"I just like to make one thing and then buy the rest," Garten told Bon Appétit when discussing how she constructs a cocktail hour or appetizer spread. She said these crackers are typically the only thing she'll make.

We loved how the crackers tasted like a Cheez-It combined with the texture of a biscuit.

Get the full recipe for Ina Garten's chipotle cheddar crackers here.

If you're looking for an easy main dish or a last-minute protein, Garten's lemony and herby turkey breast recipe is here to save the day.

It was relatively easy to prepare, and it requires much less time and prep work than a full-size bird, making it a great option for day-of cooking.

Get the full recipe for Ina Garten's herb-roasted turkey breast here.

Our favorite part of the turkey breast recipe was the wet rub that seasons the poultry. We used it to flavor our green beans and boost the brightness of our potatoes, and we put the rest in a bowl for the perfect dipping sauce.

If you're looking for a citrusy, fresh, herby way to tie multiple dishes in your hosting spread together, it's worth pulling it out of the turkey recipe — even if you're not making the bird.

Get the full recipe for Ina Garten's lemony, herby turkey rub here.

This recipe is both flavorful and comforting. It would be perfect for a cold and rainy winter day but also ideal for a cozy holiday meal served on the floor or on the couch by the fireplace.

The only hangup is that this one takes a few hours to make — but we think it's worth it.

Plus, if you're cooking for less than five people, you'll have plenty of leftovers for days and weeks ahead.

Get the full recipe for Ina Garten's chicken in a pot with orzo here.

This recipe isn't simple, but it's delicious and would be a great way to show yourself some love this holiday season. Nothing says holiday decadence like putting in some work to create an indulgent, satisfying, soul-warming meal for yourself.

With three types of cheese and thick-cut bacon, it tastes like a sophisticated version of the lunch we ate as a kid.

While there are several steps, Garten's recipe is precise with measurements and easy to follow, which can help even a timid home cook successfully complete it.

Get the full recipe for Ina Garten's grilled cheese here.

The Barefoot Contessa's giant chocolate-chip cookies are a great way to close out any holiday meal. They're sweet and salty, with a texture that manages to be crispy, flaky, crunchy, and gooey all at once.

The characteristic that sets these cookies apart is that they ripple out from the center to the edges, thanks to the Barefoot Contessa's tip of banging the tray on your counter every few minutes while baking. This can feel like a hassle, but it's worth the extra effort.

Get the full recipe for Ina Garten's giant crinkled chocolate-chip cookies here.

Garten's delicious corn bread is the perfect balance of sweet and savory. Its salty and crunchy crust gives way to a moist and fluffy filling that everyone loves.

The recipe is also easy and foolproof, even for novice bakers. And with such a stunning golden color, it's a showstopper at the dinner table.

Get the full recipe for Ina Garten's corn bread here.

Garten has a plethora of potato recipes that are great for the holidays, including her rosemary roasted potatoes and Parmesan mashed potatoes. But the "Barefoot Contessa" star's potato-fennel gratin is our favorite.

The gratin is a creamy dream. The combination of Gruyère cheese and heavy cream is so comforting, and the potatoes come out perfectly cooked every single time. The sautéed fennel also adds a lovely mild sweetness that cuts through all the cheesiness.

Garten's potato-fennel gratin also pairs well with everything, making it the perfect side dish for any holiday protein. It can also be made ahead of time and reheated, giving you some much-needed oven space on a busy cooking day.

Get the full recipe for Ina Garten's potato-fennel gratin here.

Garten's recipe requires you to warm up the store-bought mashed potatoes, throw in sour cream, unsalted butter, and freshly grated Italian Parmesan cheese, then season with salt and pepper.

It might sound too good to be true, but these potatoes wowed us. The Parmesan cheese infused the dish with a delicious richness, and the sour cream added so much creaminess that no one even realized the mashed potatoes were store-bought!

Get the full recipe for Ina Garten's elevated store-bought mashed potatoes here.

We've made nearly a dozen Ina Garten pastas, but one of our absolute favorites is the penne alla vodka.

Garten's trick is to roast the vodka sauce in the oven, which infuses the tomatoes with so much delicious flavor that it truly takes this dish to another level.

Plus, it's such a visually stunning pasta. There's no doubt you'll hear everyone say "wow" when you bring this to the dinner table.

Get the full recipe for Ina Garten's penne alla vodka here.

Garten said her rigatoni with sausage and fennel pasta is one of her "all-time go-to dinners" — and it's perfect when you've got a big group.

The one-pot pasta is packed with delicious ingredients, including sweet Italian sausages, chopped fennel, freshly grated Italian Parmesan cheese, dry white wine, and heavy cream.

The dish is rich and creamy, and we loved how the sweetness of the sausage worked together with the saltiness of the Parmesan cheese. As we brace ourselves for a chilly holiday season, this one-pot pasta is sure to warm you up (without filling the sink with dishes).

Get the full recipe for Ina Garten's one-pot rigatoni with sausage and fennel here.

Garten's garlic bread with a twist features a French baguette, freshly grated Parmesan cheese, butter, parsley, lemon zest, and plenty of garlic.

And the "outrageous" garlic bread lives up to its name in the best way. Each piece was delightfully crunchy, with a zingy brightness from the lemon zest and parsley. One of our friends declared that she "could have eaten an entire baguette's worth."

Get the full recipe for Ina Garten's "outrageous" garlic bread here.

While pumpkin pie might dominate the Thanksgiving dessert table, we get to be a bit more creative in December. And who doesn't love some chocolate cake after dinner?

Garten said her Beatty's chocolate cake recipe is "the most fabulous chocolate cake that I've ever made." The delicious dessert features a secret ingredient — one cup of hot brewed coffee — which enhances the chocolate flavor.

We were blown away by how fluffy and moist the cake tasted. It's packed with chocolate, but the texture is still light as air — an incredible feat. The cake is huge, so there's plenty to go around if you've got a big guest list. And it still tastes fresh days later, so everyone gets to enjoy some leftovers.

Get the full recipe for Ina Garten's Beatty's chocolate cake here.

Garten's bourbon chocolate pecan pie features a store-bought crust, and she told The New York Times that it tasted even better than one made from scratch. Since the frozen crust is less buttery, it doesn't distract or compete with the rich bourbon-chocolate filling.

The recipe features diced pecans, semisweet chocolate chips, vanilla, and some good bourbon. And the pie couldn't be easier to assemble. After chopping some pecans and mixing everything together, it was ready to go in the oven — talk about a stress-free holiday dessert!

We loved all the texture and flavor in Garten's bourbon chocolate pecan pie. There's the crunchiness from the pecans, the creaminess from the chocolate chips, and those sweet notes of caramel from the bourbon. It also tastes fantastic with a scoop of vanilla ice cream.

Get the full recipe for Ina Garten's bourbon chocolate pecan pie here.

To make Garten's gratin for four, you'll need:

• 1 pound russet potatoes (2 large ones)
• 1 small fennel bulb
• ½ yellow onion
• 1½ cups Gruyère cheese
• 1½ cups plus 1 tablespoon heavy cream

I will admit that the first time I made this dish, I had to watch a Martha Stewart YouTube video on how to cut fennel.

First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise.

Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves crosswise — which should make about two cups of fennel.

Pro tip: Don't throw out your stalks and fronds! Stewart recommends using the fronds in salads and saving the stalk to flavor stockpot dishes.

You should thinly slice your yellow onion for this dish.

Garten recommends thinly slicing them by hand or with a mandoline.

Preparing Garten's gratin takes under 10 minutes, which is great when you're juggling multiple dishes for a holiday feast.

If you're making the gratin for four, Garten recommends using a 9-by-9-by-2-inch baking dish.

Per Garten's recipe, you'll want to add 1 tablespoon of olive oil and ½ tablespoon of unsalted butter to a pan.

Then, sauté the fennel and onions on medium-low heat for 10 to 15 minutes, until they're tender.

You'll use 1 ½ cups of heavy cream for this step.

Garten recommends adding ½ teaspoon of salt and ¼ teaspoon of pepper to the mix.

I really love pepper, so, as you can see, I may have added a touch more.

It's almost time to bake!

Gently press down to smooth the potatoes out.

Remember, you'll want to use 1 tablespoon of cream and ½ cup of Gruyère for this quick step.

Garten recommends letting the gratin sit for 10 minutes before serving it hot.

She also notes that the gratin can be cooked a day ahead and reheated at 350 degrees for 30 minutes, a helpful tip if you want to save some time during the holidays.

Few things in this world are more comforting than potatoes mixed with heavy cream and cheese. Garten's gratin is creamy and satisfying, thanks to the Gruyère, and the potatoes are perfectly cooked. Since the fennel is sautéed, its flavor is mild and sweet rather than overpowering.

But one of the best things about the gratin is how well it goes with everything, making it a great sidekick for any meat or holiday side dish.

It's so simple to make that you could easily delegate the task to a young budding chef in your family or at least let the kids help you with it in the kitchen. Plus, the gratin is easy to make ahead and reheat before dinner, giving you some much-needed space in the oven for a big holiday menu.

And you can't go wrong with creamy potatoes and cheese, especially during the winter season.

Believe me, you'll all be fighting for seconds.

My dad told me that my pappou started giving people the flyers — which also included recipes for Greek treats like trigona and galaktoboureko — because they were constantly asking how he made them.

His baklava recipe is less than 70 words and basically translates to: "We add breadcrumbs and a bit of sugar in the mix. We lay the phyllo in layers of two. We add the mix in multiple layers, not just the middle."

During the holiday season, my dad would always help my pappou at the store. But he didn't start making the dessert himself until he moved to the US, wanting to continue the tradition while more than 6,000 miles away from his entire family.

Like my dad, every Christmas memory I have includes baklava. It doesn't feel like the holidays without it. And since my dad taught me how to make his famous pastitio and avgolomeno soup, it was only natural that baklava would be next on the list.

And, lucky for you, he was more than happy to share the family recipe — and prove that baklava is a lot easier to make than it looks.

To make my dad's baklava, you'll need:

• 1 packet of phyllo dough
• 2 sticks of unsalted butter
• 2 cups of chopped walnuts
• 2 cups and 2 tablespoons of sugar
• ½ cup of plain breadcrumbs
• 1 tablespoon of cinnamon

"As Paul Hollywood would say, you need good lamination," my dad told me sagely as he watched to ensure the butter didn't burn.

"You don't want them to be a powder," he told me.

No food processor? No problem. My dad said it's also perfectly fine to roughly chop your walnuts with a knife or buy pre-chopped walnuts from the supermarket.

We added the walnuts to a large bowl with 2 tablespoons of sugar, as well as the cinnamon and breadcrumbs.

My dad told me that breadcrumbs help the baklava absorb the syrup better, a helpful trick that was actually discovered by accident.

"Walnuts in Greece used to be very expensive, and people would cheat with breadcrumbs," he said. "But they found that the breadcrumbs actually really help with absorption."

Just make sure the breadcrumbs are plain — no Italian seasoning!

As the scents of cinnamon and walnuts twisted together, I felt like I could already smell the baklava.

It brought me back to being a kid, where I'd walk by the kitchen every Christmas break and watch my dad dutifully prepare this mix.

No one expects you to make your own phyllo — this isn't "The Great British Bake-Off." But make sure to leave your phyllo in the fridge for a day or two before you make the baklava. It can't be used frozen.

My dad's pro tip is to take your pan (he recommends using one that's medium-sized and has a rectangular shape) and place it over the sheets. Then, using a sharp knife, cut the phyllo to almost match the size of the pan.

"It's OK to fold a little phyllo on the side, so give yourself some extra dough," my dad said. "But you don't want a huge amount."

Make sure you save some of your best sheets for the bottom of the baklava (you need a strong base) and the top (so it looks extra impressive).

You don't need much; just a thin layer will do.

As you build the baklava, you always add two phyllo sheets at a time and brush the second layer with a little butter.

"Not too much," my dad said. "It doesn't have to be soaked, or else the baklava will be very oily."

"Sprinkle the whole pan with a thin layer of your mix," my dad said. "And put a bit more of the mix around the middle of your phyllo."

"But you don't want areas where there's no filling," he added. "You want some in every bite."

Remember, the breakdown is:

• Two layers of phyllo at a time, the top brushed with butter
• Every six layers of phyllo, add some of the walnut mixture

Place the strips next to each other, as we did above, to mimic a full sheet and get the most out of your box of phyllo. Just make sure you're still doing two layers at a time.

"It's not an arts and crafts project; it's food!" my dad said. "You're not going to see any of this when you cut the baklava, just multiple layers of phyllo."

And if you end up missing the count and accidentally put three layers of phyllo instead of two or the walnuts on top of layer seven instead of six, my dad said it's "not the end of the world."

"The key is you just want to make laminated layers with the filling," he added. "Don't panic, and do the best you can."

For this pan of baklava, we actually did four final layers instead of six since we ran out of phyllo.

If you want, you can always make more mix. And if you have extra phyllo, you can use it to make tiropitakia (cheese pies) or spanakopita (spinach pies) and really turn this into a Greek feast.

This is why you want to use full sheets of phyllo on top — it's very hard to butter broken layers.

And don't forget to butter the edges. My dad says this will help protect the phyllo from burning.

Before baking, use a sharp knife to cut the baklava into small triangles or squares.

"If you don't cut it, the baklava will not cook," my dad told me. "Raw baklava is not good. Plus, it's very hard to cut after you cook it because the baklava is very flaky."

It helps the cooking process, and it's the traditional shape. First, cut the baklava into squares, then slice them diagonally.

My dad said the baking time will take 45 to 55 minutes. Every oven is different, so check on yours until you get that beautiful color.

To begin the syrup, mix the 2 cups of sugar with 1 cup of water.

My dad told me that lemon juice helps prevent the syrup from crystallizing, which makes the baklava last longer.

Then mix the syrup as you wait for the first boil.

"Wait a few seconds after it starts boiling, then take it off of the heat," my dad said. "Don't let it boil for more than a minute."

My dad recommends using a ladle for this step and says it's important to pour the syrup evenly over the baklava.

It's also important to note that your baklava needs to cool completely before adding the syrup. My dad usually lets the baklava sit overnight, but he said you can just wait a couple of hours if you're in a crunch for time.

This helps the baklava absorb all that delicious syrup.

To make sure the syrup doesn't crystallize, my dad says it's important to always use a clean knife when you're cutting new pieces and always avoid using a wet knife or wet utensils.

Also, there's no need to refrigerate. You can let your pan sit out in the kitchen for days (if it's not eaten before then!).

There are so many incredible textures and flavors that dance together as you bite into a piece of baklava. You've got the flakiness from the phyllo, combined with that sweet, sticky syrup. And then there's that satisfying crunch of the walnuts in the middle, bringing everything together as it melts in your mouth.

I brought some of my dad's baklava on a road trip with friends years ago, and they still talk about it to this day. My boyfriend and his roommates said it was so good it gave them goosebumps.

This recipe has won my dad baking contests at his office and has been the talk of every Greek holiday party we've ever attended.

I'm telling you, this is the real deal.

The most special thing about food to me has always been the stories it can bring. My pappou passed when I was 4 years old, but I've been able to keep a connection with his spirit through the baklava that my dad has made every Christmas. And now that I can make it as well, it's a tradition I know I'll always honor.

While I know it can seem intimidating, my dad's recipe proves that you don't have to be a Greek phyllo maker (or the descendant of one) to make some amazing baklava for your family and friends.

So, whether you only make this baklava once or it earns a permanent spot on your family's holiday menu, I hope you feel the love in this recipe.

Garten's rosemary roasted potatoes couldn't be easier to make. All you need are small red and white-skinned potatoes, fresh rosemary leaves, garlic, and olive oil.

And after tossing all the ingredients together, you just need to throw the potatoes in the oven for an hour.

Just because they're in sixth place doesn't mean Garten's rosemary roasted potatoes aren't delicious — the competition is just that fierce when it comes to "Barefoot Contessa" potato dishes.

The potatoes develop a beautiful golden color in the oven, and the pop of rosemary makes for a lovely Instagram photo. Plus, this dish makes your kitchen smell incredible.

Garten's rosemary roasted potatoes are also deliciously crispy, with a soft and creamy middle. Both of my parents were huge fans of the dish and liked that it was a lighter alternative to mashed potatoes or a gratin.

Get the full recipe for Ina Garten's rosemary roasted potatoes here.

Garten loves to give a new twist to a classic dish, and her Parmesan smashed potatoes are no different. Her recipe involves smashing the potatoes with an electric mixer, a great time-saving technique. It features unpeeled red potatoes, half-and-half, sour cream, butter, and freshly grated parmesan cheese.

"The key to mashed potatoes is what you add to them to make them have great flavor," Garten told Al Roker while demonstrating this dish on his podcast, "Cooking Up a Storm with Al Roker," in November 2021. "Two things people really miss a lot, in almost every recipe, is the salt. It needs a lot of salt to give it flavor."

I love the texture of these thick and creamy potatoes, and the salty sharpness of the Parmesan pairs really well with the subtly sweet red potatoes. I made these for the first time at a Friendsgiving, and they were a huge hit with my boyfriend and friends.

"The smashed potatoes were deliciously salty and also not overcooked," my boyfriend said. "They still had a bit of texture to them — it wasn't just like a bowl of soup."

"The best mashed potatoes I've had!" our friend Kayla added. "So creamy and thick."

Get the full recipe for Ina Garten's Parmesan smashed potatoes.

I know what you're thinking: How can store-bought mashed potatoes be so high on this list?

But if anyone can elevate something from the supermarket, it's the Barefoot Contessa.

Garten developed this recipe, a spin on her Parmesan smashed potatoes, for The New York Times in 2022 after declaring that she was burned out from cooking.

"Mashed potatoes are an essential Thanksgiving side dish but can be time-consuming," she wrote. "Instead of starting with raw potatoes, then peeling, cutting, and boiling them, start with these prepared potatoes, and no one will know you didn't make the dish from scratch."

Garten's recipe features a pack of refrigerated mashed potatoes, plus butter, sour cream, and freshly grated parmesan cheese. All you have to do is heat the refrigerated potatoes over a pan of simmering water and then throw in the extra ingredients.

Garten's elevated mashed potatoes were super creamy, with the Parmesan cheese infusing each bite with a lovely richness. I made these for my parents when I was home for Thanksgiving and they couldn't tell the mashed potatoes were store-bought.

What's really great about the recipe is how quick it is. You could easily whip up these mashed potatoes in less than 20 minutes and have a side dish everyone will love.

Get the full recipe for Ina Garten's elevated store-bought mashed potatoes here.

Garten uses diced instead of shredded potatoes for her hash browns, and Jeffrey — her husband of 56 years — is a huge fan.

"When my husband tasted them, he wanted to know if he could have them for dinner!" Garten writes. "Hey, why not? What makes him happy is just fine with me."

Garten's hash browns feature boiling potatoes, chopped yellow onions, butter, scallions, and fresh flat-leaf parsley.

Garten's hash browns were a huge hit when I whipped these up for brunch with my boyfriend and our friends.

The potatoes have a deliciously crispy exterior that gives way to the soft and creamy middle, and the parsley and scallions add so much extra flavor. One friend loved these so much they declared they could've eaten the whole pot.

I served the hash browns with Garten's sweet banana pancakes (also very delicious), but I think they'd also pair well with chicken, turkey, or any other holiday centerpiece.

Get the full recipe for Garten's hash browns here.

Emily Blunt's English roasted potatoes were such a hit that the "Barefoot Contessa" website temporarily crashed when Garten shared the recipe in May 2020.

Blunt taught Garten how to make her family's special recipe for roasted potatoes on a 2018 episode of "Barefoot Contessa." The simple dish only requires two main ingredients — Yukon Gold potatoes and parsley — and features some helpful cooking tips.

After parboiling the potatoes, Blunt shakes them in the pot to help roughen up the edges.

"If you rough up the edges, once you roast them, it just gives a really nice, sort of crispy, crunch," Blunt explained to Garten during the episode.

Blunt also lets the potatoes dry for 15 minutes before baking them, which she said creates "such a fantastic crust on the outside."

I will always love my dad's recipe for Greek roasted potatoes above all, but these English roasted potatoes are a close second.

Blunt's two quick tricks really pay off in terms of texture. There's such a satisfying crunch on the crust of the potatoes, which are deliciously soft and creamy in the middle.

These potatoes go great with just about everything, but you'll definitely have a lot of happy guests if you make them for the holidays.

Get the full recipe for Emily Blunt's English roasted potatoes here.

Garten's potato-fennel gratin is the first dish I cooked for my family's holiday menu. The recipe, which appears in "The Barefoot Contessa Cookbook," features russet potatoes, fennel, yellow onion, heavy cream, and Gruyère cheese.

"I love to make potato gratin and fennel gratin, so I decided to combine the two," Garten writes in the recipe description. "If you make this in an old French gratin dish, it looks wonderful and can go from the oven to the table with style."

Garten's potato-fennel gratin is just so creamy, comforting, and delicious. The potatoes always come out perfectly cooked, the combination of heavy cream and cheese is a dream, and the sautéed fennel cuts through with some lovely sweetness.

The dish couldn't be easier to assemble, especially if you want to hand off a holiday cooking task to a younger chef in the family (or that cousin whose most-used app is DoorDash).

I make Garten's potato-fennel gratin every holiday season, and it's always one of my favorite dishes at Thanksgiving and Christmas.

Get the full recipe for Ina Garten's potato-fennel gratin here.

Founded in 1911 by three Danish immigrants, Solvang was christened with the Danish word for "sunny field" (very appropriate for the Golden State) and attracted Danish settlers from the US and abroad, according to Elverhøj, the town's history museum.

Denmark has long been a leading force in wind power and renewable energy, and at one point there were thousands of windmills scattered across the country.

Solvang pays tribute to that history with its own windmills. You'll find four within four blocks of each other, and they make for popular photo opportunities for tourists.

There are gift shops under some of them, while another makes a picturesque backdrop for the town's brewery.

Solvang is all about "hygge," which is not so much a Danish word as it is a national mood. Hygge is about embracing coziness and warmth, like a cup of hot chocolate with your family or cuddling on the couch while watching "The Holiday."

Walking around Solvang at night and seeing its windmills light up the little town, I couldn't help but think of that word and feel its spirit — even in my sundress and flip-flops.

The charming inns and small boutique hotels are named after the likes of Hamlet and King Frederik or Danish towns like Copenhagen.

Everything from the restaurants and shops to the public restrooms and bus stops has Denmark's distinct bindingsvaerk architecture, making you feel like you're in a different era — or at least outside of the US.

You likely won't see a chain restaurant, though I did spot a Subway and Domino's with very subtle signage.

My parents, who came along on my trip after Thanksgiving, said the town reminded them of Disneyland.

We made it our mission to find all the imitations of famous Danish landmarks recreated in Solvang. This included the Little Mermaid statue, which pays tribute to Danish author Hans Christian Andersen's fairy tale of the same name, as well as the Rundetaarn, a re-creation of the 17th-century tower that still stands in Copenhagen.

A horse-drawn trolley, done in the style of a 1915 Danish streetcar, also gave tours of the town. And a number of buildings featured wooden storks — a symbol of happiness — on their rooftops, just like in Denmark.

I have yet to visit Denmark, so I loved spending the weekend trying the Danish food in Solvang.

After reading several travel blogs, I decided to have lunch at Solvang Restaurant, where my family tried the ham and Tilsit cheese sandwich, Danish-style meatballs, and a sausage platter.

For dinner, we went to Bit O'Denmark, which also came highly reviewed, and ate the Flaeskesteg (roast pork stuffed with prunes) and Frikadeller (pan-fried Danish pork meatballs) — two words I'd never heard of before this trip — along with the Wienerschnitzel.

Our plates often came packed with red cabbage and potatoes and were always loaded with gravy. The food at Bit O'Denmark was especially delicious, with each dish packed with tons of flavor. The mashed potatoes were stellar, and the gravy was so good I want it at every Thanksgiving dinner.

Five authentic Danish bakeries are within five blocks of each other, making it extremely easy (and tempting) to indulge in the many incredible pastries on offer.

The Kringle Slice was so perfectly flaky that it instantly melted on my tongue. The Apple Danish was lush and fresh, while the Princess Mocha had a crunchy and sweet stroopwafel base with a deliciously light mocha cream stuffed inside.

Aebleskivers are small, fluffy Danish desserts often topped with raspberry jam and powdered sugar. They're a lot like doughnut holes but better.

Solvang Restaurant is well-known for its version of aebleskivers, and there's almost always a line of people waiting to grab some from its to-go window. Believe me, the wait is worth it.

According to the bakery's website, members of the Kardashian clan are regulars, and Kylie, Kim, Khloe, Kourtney, and Kris have all posted their gingerbread houses on social media.

Solvang Bakery sells customized gingerbread houses, along with those you can decorate yourself.

You can also buy individual gingerbread men (I tried one, and it was delicious), traditional Danishes in a variety of flavors, and ring cake.

The only thing there might be more of in Solvang than pastries are the hundreds of stockings, ornaments, and Nutcrackers you can find for sale throughout the year.

It seemed like every other window I walked by had a display of smiling Santas, delicately hand-carved Nativity scenes, and plenty of Christmas trees.

And, without fail, every shop blasted either the "Frozen" soundtrack or Christmas carols.

Walking into Jule Hus — which has been open for more than 50 years and celebrates Christmas every day — felt magical with over a dozen Christmas trees, plus sparkling lights and tinsel galore. The store was full of people happily debating which ornaments to buy for themselves or their loved ones.

"We're always in the spirit here," I heard one of the store's employees tell a customer.

Santa's Village is held in the town's main park every Saturday in December, and there are holiday food tours every weekend.

When I walked around Solvang, there were already Christmas trees sprinkled throughout the town, and every night, the town sparkled with fairy lights strung through the trees and across storefronts.

The "Nisse Adventure" is part of Julefest and is another feature of Solvang that gives the town some of that European Christmas magic (and lets you win special prizes).

I couldn't help but yelp with excitement when I spotted the nisse relaxing on this tree in the backyard of the Elverhøj museum.

I loved how much Solvang is inspired by Hans Christian Andersen. Just look at this entrance to the park bearing his name.

There are also references to his fairy tales throughout town, from the Little Mermaid statue to beautiful murals of "The Princess and the Pea" and "Thumbelina" on the walls of Solvang Restaurant.

I spent a night at Mirabelle Inn, which was mentioned in numerous travel blogs I read about Solvang.

The boutique hotel — which has only 12 guest rooms — felt like an intimate bed and breakfast.

According to the hotel's website, each room is decorated with a distinctive decor and ambiance.

Mine had lovely blue-and-white printed wallpaper that made the room feel light despite being on the first floor, as well as an antique dresser and mirror.

Paula's Pancake House seemed to be the most popular restaurant in Solvang, as there was always a huge crowd waiting to try the restaurant's famous Danish pancakes.

As an enormous pancake was set before me in the old-school diner-style restaurant, I could see it wasn't all hype.

My pancakes — topped with fresh strawberries and even fresher whipped cream — were thin and crispy, yet still somehow fluffy and flaky. Each bite immediately transported me back to a breakfast I'd had over 10 years ago in Amsterdam.

So much about Solvang reminded me of trips to Europe, and I have no doubt it's one of the most Christmas-loving places you'll find in the US.

The affordable shops and free holiday activities are perfect for families, while the delicious food and 15 different wine-tasting rooms could definitely keep you occupied on a weekend away with friends.

Plus, who doesn't love a bit of Christmas magic?

Just take a look at the success of Raising Cane's. The chain, known for its focus on chicken tenders and a limited menu featuring sides like coleslaw and Texas toast, has become one of the fastest-growing fast-food brands in the US. Bloomberg reported that the chain brought in over $2.3 billion in revenue during the first half of 2024, reflecting a 30% increase from the previous year.

When we first got to try Taco Bell's new chicken nuggets at the chain's headquarters in Irvine, California, we learned that the beloved fast-food brand had set out to create an "elevated" chicken nugget to compete in the crowded market. 

"This is truly a very premium nugget," Mira Leon, a member of the product development team, told us during a tasting at the secret test kitchen. "It's not a chicken nugget patty you might get at some fast-food restaurants. This is very much more elevated." 

"This is real chicken," added chef Brett Pluskalowski, who works on Taco Bell's food innovation team. "When you go to McDonald's, that's not what you see." 

The jalapeño honey mustard combines honey and hot mustard for a sweet and tangy dipping sauce, while Bell Sauce features red chilies mixed with tomatoes, garlic, and onions.

The newest sauce, the Fire Ranch sauce, is a collaboration with Hidden Valley — the first-ever ranch partnership for Taco Bell. It mixes the chain's signature Fire hot sauce with Hidden Valley Ranch.

The new chicken nuggets feature all-white chicken breast meat marinated in spiced jalapeño buttermilk and coated with a special crispy breading made from breadcrumbs and tortilla chips.

The nuggets are $3.99 for a five-piece order and one dipping sauce or $6.99 for a 10-piece order with two dipping sauces, though prices may vary depending on location. 

Anneta: Chicken nuggets were my favorite thing to eat as a kid (groundbreaking, I know), and I've tried dozens of iterations from different chains and restaurants — many of them soggy, bland, or just forgettable. 

Taco Bell's chicken nuggets are none of the above. The meat tasted juicy and fresh and was clearly premium. The breading was true to the "crispy" name, providing a super satisfying crunch that gave way to the tender meat underneath. There was actually texture, which is more than I can say for some other very popular chains' nuggets. 

I tried these nuggets during a tasting that featured six different menu items, and I still couldn't resist finishing the entire box. They were really that good. 

Erin: These chicken nuggets, which come coated in a blend of breadcrumbs and crunchy tortilla chips, really impressed me with their texture and well-balanced flavor. When I first held one in my hand, I worried it would be hard to bite into — it had some weight to it. However, when I bit in, I found juicy, flavorful meat inside.

They were salty, with a subtle corn taste from the tortilla-chip breading, and reminded me more of a boneless wing than a chicken nugget. I also liked how the outer breading wasn't completely uniform. You could clearly see the tiny pieces of tortilla chips that made up the breading.

Anneta: I was a fan of both the Bell Sauce and the jalapeño honey mustard, which had very different flavor profiles. The Bell Sauce carried a smokiness that reminded me of barbecue sauce, while the jalapeño honey mustard was deliciously creamy with a zingy kick. 

Erin: I was a fan of all three sauces, but the jalapeño honey mustard and Fire Ranch stole the show for me. The jalapeño honey mustard was the perfect balance between a classic, tangy honey mustard and a slight kick of heat from the jalapeño flavor. I also quickly noted that this sauce actually tasted like I was biting into a real jalapeño pepper, unlike some sauces that say they're flavored with jalapeño but just taste generically spicy.

The Fire Ranch was a good balance between creamy and a slight kick from the Fire sauce, but it didn't have as much heat as the other two sauces. The Bell Sauce was also good and reminded me of a chipotle aioli. It was more smoky than spicy. 

It's been years since the fast-food chains were embroiled in the chicken sandwich wars. But what they should really be worried about now is Taco Bell coming for their nugget crown. 

The crispy chicken nuggets and their new sauces taste elevated, and it's clear that Taco Bell's big swings and risks are paying off.

The menu continues to feel fresh and exciting at a time when so many other chains are sticking to the norm. During the 2023 tasting, one of Taco Bell's representatives explained that the nuggets were also designed for people who don't like tacos but are along for the drive-thru ride — which is an extremely smart strategy move.

People might think Taco Bell has no place in the nugget space, but it's been delivering delicious chicken for a long time, and chicken chains should be a little scared.