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

Think of it as the Indian version of Latin American picadillo or American sloppy joe’s. It’s just as versatile, and easy to make, too.

The ease of English muffin bread — made in loaves rather than individual rounds. They toast up crisp on the outside and chewy within.

Up your cauliflower game with this dish that’s bold with Indian spices, garlic, ginger, chili, and apple cider-vinegar plumped raisins.

Stuffed mushrooms get a major makeover with portobellos filled with homemade hummus and nutty tasting chickpeas. From Melissa Clark.

Swap out granulated for light brown sugar instead in angel food cake and you’ll be blessed with a wonderful toffee-caramel-like taste.

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

Bring a taste of Hawaii to your home anytime with grilled huli huli chicken from Maui’s own Chef Sheldon Simeon.

Throw lemon and cucumber slices on the grill to take this gin & tonic to new flavor heights.

Tropical vacation on top; homespun comfort on the bottom. That’s what this pineapple-banana upside-down cake is like.

Andy Baraghani’s big shell pasta is a riot of flavors with spicy lamb, broccoli rabe, and pistachios.

The only quesadilla you’ll ever need. Why? Because its exterior is completely melted, crispy cheese.