Made extra nutty with toasted pecans and roasted pecan oil.

A load of capers plus Calabrian chili make this easy pasta dish come alive with bold flavors.

Coriander, citrus and India Pale Ale flavor this whole roasted cauliflower that’s downright addictive.

Creamy, light, and bright, it not only can be made ahead, but requires little baking time.

Up your mac and cheese game with kimchi and a touch of gochujang.

Cook’s Illustrated modestly calls this “Really Good Pumpkin Bread.” But I think it’s “really great.”

Leave it to Jacques Pepin to cook a bistro classic with a nifty trick for chicken thighs.

Nigel Slater’s effortless, comforting take on autumn pumpkin that’s baked with plenty of stock, then a bit of mustard and cream.

A food processor or good knife skills makes easy work of this broccoli slaw loaded with peanuts and an Asian-inspired tahini dressing.

Made with oat flour, it’s also gluten-free. From master baker Alice Medrich.

Just spicy enough and so refreshing, this grape tomato kimchi is the bomb.

They can be made gluten-free, dairy-free or vegan.

This cornbread features cornmeal, corn kernels and an unexpected ingredient.