An easy way to dress up soft polenta — with warm herbed oil made with pantry staples.

A prohibition era, honey-sweetened, lemon and gin cocktail featured in the speakeasy scene in Yellowstone’s 1923.

Marinated in garlic and five-spice, this superlative chicken gets grilled with an umami bomb of a basting sauce. From Brooklyn’s Win Son.

Cumin, pistachios, orange zest, and sticky, molasses-like prunes combine in this divine couscous salad that’s a cinch to make.

A plant-based riff on the Chinese classic of black pepper beef swaps in portobellos instead for surprisingly meatiness.

Get festive with roast duck with quince, Brussels sprouts, and potatoes — all flavored with juniper berries, coriander seed, and rosemary.

It’s one of the most popular items at everyone’s favorite Red Truck Bakery — for a reason.

All you Downton Abbey fans will just love this one! English Caraway Seed cake straight from Mrs. Patmore’s kitchen. Just loverly!

The dough uses 24(!!) egg yolks and chickpea flour. It makes for a total bowl of comfort. From Chef Missy Robbins.

Made with butter, miso, and honey, this easy chicken dish is sweet, salty, and full of umami. And it’s a cinch to make on a weeknight.

Made with Mas Masumoto’s Sun Crest peaches, and Cheryl Day’s impeccable hand pie recipe that results in perfect flaky crust.

Wild Rice Crusted Trout based, on a recipe from The Sioux Chef’s Indigenous Kitchen, is simple and beautiful and perfect for spring!

Leave it to J.Kenji Lopez-Alt to devise a unique technique to make this the ultimate version of the classic Chinese dish, beef with broccoli

This Montego Bay Rum Cake from The Rise cookbook is beautiful, bold, and perfect for (adults only) brunch!

A simple dish that looks special — roasted butternut squash rings with a sunnyside-up egg in the center, all sprinkled with Parmesan.

This nifty take on a chocolate lava cake holds a surprise filling: matcha-white chocolate ganache that flows out.

The best Healthy Blueberry Brownies.
Fudgy. Gooey. Delicious.

The best way to cook lean halibut so it stays moist and delicious? Poach it in miso soup.

Crunchy, sweet, and savory, apple pickles are your sandwich’s new best friend. Fast and easy to make, and you don’t have to heat anything.

Made with candied orange peel and almond paste, these scones do taste like the famed Italian holiday bread, but are far easier to make.

Freeze-dried raspberries are pulverized and added to the dough to give these cookies a subtle pink hue plus a surprise fruity-tang.

These donuts are not much harder to make than biscuits. And they are baked — not fried.