Pounding Chicken: Place chicken breasts between two pieces of plastic wrap. Using a flat meat mallet or rolling pin, gently pound meat, starting at the thicker end of the breast and pounding to an even 1/2-inch thickness.

½ cup red wine vinegar 1 tablespoon Dijon-style mustard 2 cloves garlic, minced 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper

To Store: Spoon cooled marinara sauce into freezer containers. Seal and freeze for up to 4 months. To serve, thaw in the refrigerator overnight. Reheat in a saucepan over medium-low heat, stirring occasionally.

2 small or 1 large Fresno chili pepper, finely chopped 1 medium shallot, finely chopped 2 tablespoon olive oil 2 tablespoon fresh lemon juice Salt 4 medium or 2 large red and/or golden beets spiralized and cut into 2- to 3-inch lengths (3 cups) ⅓ cup plain yogurt ¼ cup tahini 1 tablespoon lemon juice ⅓ cup goat cheese or feta cheese, crumbled (optional) ½ cup pomegranate arils ⅓ cup chopped pistachios ⅓ cup chopped fresh mint ¼ cup chopped fresh parsley

Like all expensive purchases, it’s a good idea to weigh your options before making your final decision. When it comes to windows, this means comparing different window brands and getting a quote from a few of your favorites. However, price isn’t everything: It’s important to learn about the quality, design options, customer service, and values that different brands have to offer. Ahead, we’ve highlighted everything you need to know about Marvin....

Make-Ahead Tip Cheese spread can be refrigerated up to 3 days. Toast baguette slices and assemble crostini up to 1 hour before serving.

6 ounce chopped (70 percent cocoa) dark chocolate ⅓ cup whipping cream 2 tablespoon coffee liqueur or coffee syrup