Jammy cranberries fill this lovely tart made with a dough flavored with walnuts, cinnamon, nutmeg and cloves. Best yet, it can be made ahead

A way better version of your favorite Hamburger Helper. This one-pot dish is smoky, creamy, and hearty.

A comforting one-pot meal of whole chicken poached with carrots, leeks, lemon and orzo. By the one and only Nigella Lawson.

Made with a new noodle made from upcycled grain mash left over from making beer. It’s got a nutty, malty, hearty, delicious taste.

A luscious almond cake slathered with Italian meringue buttercream — a simplified recreation of my wedding cake.

Grilled artichokes are even better when you have a creamy artichoke aioli to dip them into.

Leave it to Steven Raichlen to come up with sweet potatoes that taste exactly like your favorite Chinese barbecued pork.

Autumn’s perfect cake made with sweet-tart Honeycrisp apples, plenty of butter, and a touch of fragrant rosemary.

You’ll be shocked at how good a new plant-based “pork” product is for making your favorite musubi.

An inventive take on toad-in-a-hole: with a foundation of kimchi hash browns, all made in one sheet-pan for ease.

A cake that’s decidedly more breakfast than dessert, this moist, hearty one will get you going for the day ahead.

The technique for the crispiest Romanesco that’s dressed with pistachios, dill, and fried caper vinaigrette.

Not your usual peanut butter cookies. These are studded with cocktail peanuts and dried cherries, too.