1 ½ cup powdered sugar 4 teaspoon softened margarine 1 tablespoon warm water 1 teaspoon unsweetened cocoa powder ¼ teaspoon instant coffee crystals

1 cup whipping cream 2 tablespoon sugar ½ teaspoon vanilla

To Store: Layer dipped and drizzled sandwich cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days. Do not freeze.

Taking down walls and removing low-hanging archways were the first orders of business when designer Christopher Peacock renovated the kitchen of a 1929 suburban Chicago house for the 2015 Lake Forest Showhouse and Gardens. “Originally, there was an alcove with a big arch hiding a window,” he says. “It was a beautiful window, and yet you couldn’t see it. It was a missed opportunity.” Removing walls and doors and enlarging doorways transformed the maze of rooms into one 16x22-foot light-filled space befitting today’s kitchen-centric families....

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.

To Store Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze uncoated cookies for up to 3 months. To serve, thaw cookies, if frozen. Shake cookies in powdered sugar as directed.

2 cup cubed sourdough, Italian or French bread 2 tablespoon olive oil ¼ teaspoon freshly ground black pepper ⅛ teaspoon kosher salt Make-Ahead Directions: Prepare as directed; cool completely. Transfer to an airtight container. Cover and chill for up to 3 days.

½ cup plain Greek yogurt ¼ cup buttermilk 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh Italian parsley 2 teaspoon chopped fresh dill weed 2 cloves garlic, minced ½ teaspoon onion powder ¼ teaspoon ground black pepper ⅛ teaspoon salt