Kielbasa gets a fun treatment, then roasts with peppers and fennel in Ina Garten’s one-pan supper recipe.

All that you love about pumpkin spice lattes, but in cake form. Made with real pumpkin, it sports espresso cream cheese frosting, too.

A perfect butter-sour cream crust holds a heap of apples covered in a fabulous Asiago streusel.

Sweet potatoes and Yukon Golds star in this dazzling gratin that gets dappled with chimichurri. From Ottolenghi Test Kitchen.

Shake up shakshuka by swapping out the usual eggs for jumbo shrimp and fresh shrimp instead. A genius take.

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

Pumpkin puree not only adds moistness to these cinnamon rolls, but a lovely light orange color. They get finished with a cream cheese glaze.

A hearty, warming, and vegan dish of pumpkin and potatoes imbued with chilies, ginger, cumin, and turmeric.

It may look like pappardelle, but it’s really strips of egg omelet in a vibrant red pepper sauce. Genius recipe that’s grain-free.

All the vibrant tastes and textures of your favorite Vietnamese banh mi, but in burger form.

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

Sticky rice gets grilled for the sublime texture of crispy on the outside and chewy within, then gets served with an addictive peanut sauce.

Wake up to blackberry and white chocolate muffins with added richness and tang from a smidge of cream cheese in the mix.