Rosemary, almond, & white chocolate chip cookies.

How to make tuna kimbap at home.

Spinach salad with a warm bacon and honey mustard dressing, goat cheese, caramelized onions, and almonds.

A Southern classic with a few extras — creamed corn with bacon, onions, and diced green chili.

Chinese tea eggs, a traditional snack that is simple, flavorful, and visually vibrant.

Spicy beef chili with a bit of melted dark chocolate for extra depth of flavor.

Honey-goat cheese ice cream with poached pear swirl — a winter take on summer dessert.

Bacon “buttermilk” pancakes, except with Greek yogurt (though you’d never guess). What we’re having for Christmas breakfast this year.

My favorite Christmas cookie, perfect for holiday packages — cranberry orange shortbread cookies, with a hint of almond.

Kimchi de-mystified — an easy but authentic recipe for homemade kimchi.

This maple brown butter cream cheese frosting is the best frosting I’ve ever had. A must try.

Roast the outer leaves of Brussels sprouts on their own to make flavorful chips, and save the hearts for regular roasted Brussels sprouts.

A lazy alternative to Thanksgiving pie — individual apple crumbles with brown butter and cheddar cheese.

Easy Korean comfort food — kimchi fried rice.

The easiest mini chocolate layer cake, accidentally vegan (with a not-vegan chocolate buttercream frosting.) Perfect for two.

Homemade Starbucks-style pumpkin spice latte syrup in 20 minutes or less. So easy and quick to make, cheap, and keeps for weeks.

A half-batch recipe for pumpkin cupcakes, perfect when baking for two. Made with Greek yogurt, and maple cream cheese frosting on top.

Easy spicy Korean BBQ pork, perfect to make ahead in bulk.

Banana cupcakes with Nutella swirl, and an experiment on oil versus butter in cake.

Nutella Espresso Pancakes

Matcha green tea flavored shortbread cookies.

Jalapeno sweet corn muffins