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

Let that jar or tin of tuna star in a different type of tuna noodle dish — Japanese-style.

Chef Paul Kahan’s versatile and good-for-you grains with roasted cauliflower, oranges, olives, and chiles.

It looks like hell — but tastes like heaven. Sweet, crisp, charred cabbage with a big hit of umami.

This buttery, moist ricotta cake has an unexpected ingredient.

Like ginger cake crossed with cheesecake.

Molly Stevens’ elegant asparagus with orange and mint.

Melissa Clark’s impeccable honey-roasted carrot salad with arugula and toasted almonds.

The easy, delicious dish to make with those leftover packets of wasabi.

How to cook sugar snap peas perfectly — and accent them with pine nuts, fennel and lemon zest.

The easy, flavor-packed dish you can make with frozen peas, ground lamb and a few spices.

Better than ranch dressing, this creamy tahini-mustard dressing jazzes up charred broccoli.

Yes, the hotel chain finally publicly releases the recipe for its iconic chocolate chip cookies.