Far less sugary than an American cinnamon rolls, these Palestinian-inspired ones are swirled with cinnamon-sugar and tahini.

You won’t believe how long you cook these fresh beans. But when it’s a recipe by the iconic Zuni Cafe, you trust.

A genius way to use up stray veggies in the fridge — plus a chance to win an artisan Vietnamese chili sauce.

Made with six eggs, three sticks of butter, and a load of nuts and chocolate, this is definitely a Big Daddy of a cake.

Chipotles in adobo add a powerhouse of flavor to sheet-pan chicken and sweet potatoes.

Honey and browned butter madeleines from the incomparable Claudia Fleming.

Stir-fry udon noodles with eggplant, portobellos, Thai basil and celery leaves.

Cute little cherry upside-down cakes made easy in muffin tins.

How to make the crispy potatoes of your dreams.

A one-pot wonder with smoky, spicy flavors.

The French classic goes vegetarian with plenty of mushrooms, kidney beans and red wine to flavor it through and through.

Rolled in sesame seeds and studded with chopped dried figs, these tahini cookies have an irresistible chewy texture.

So easy and so fast — not to mention so delicious — black cod with a saucy mix of ginger and hoisin.

Like a Reese’s peanut butter cup in cookie form.