Take canned or jarred tuna up a big notch in this easy-peasy tuna pâté that’s great as an appetizer, lunch or light dinner.

A buttermilk marinade makes this chicken extra moist and juicy. And hot paprika gives it a boost of flavor.

Moist and buttery, this strawberry cake gets extra oomph from the Middle Eastern-Mediterranean spice normally used in savory dishes.

Only a few ingredients is all it takes to make this classic and delicious pasta highlighted on Stanley Tucci’s “Searching for Italy.”

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.

Gazpacho goes Mexican — in the form of a fruit salad that’s a mix of pineapple, jicama and mango with plenty of cotija and fresh mint.

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

Reem Assil’s Arab take on chocolate chip cookies features easy-to-make halawa (like tahini fudge), plus sesame seeds, and sea salt.

A versatile sauce made with gochujang tha you can make with any ground meat or plant-based meat, and serve over noodles, potatoes or rolls.

Learn how to make Horn Barbecue’s smoked oxtails with easy sweet barbecue sauce.

Baker Cheryl Day revives an old-school technique for making the perfect pound cake that involves NOT preheating the oven.

Coq au Vin reimagined as meatballs made with white wine.

My long-time favorite cocktail, and why San Francisco has such an affinity for it.