Not single, not double, but Triple Oatmeal Cookies to sink your teeth into.

Jazz up your turkey by making it pastrami-style. A recipe by Gail Simmons.

A perfect buttery crust gets crowned with frangipane, pears and cranberries.

Persimmons with nutty tasting kinako and black sesame seed salt.

Yottam Ottolenghi’s masterful Vineyard Cake.

Butterscotch AND choocolate brownies for times when you can’t decide.

Golden haloumi with autumn grapes make for an easy, delectable appetizer.

Black garlic croutons make this portobello salad extra delicious.

Delicate steamed cod gets a punch from rosemary and seaweed butter.

This slaw may be featherweight, but it is a heavyweight in flavor.

Fish tacos done as only the remarkable Nopalito can do.

Mini granola tarts filled with yogurt and fruit.

A luxurious fried rice, loaded with shiitakes, bacon, shishitos and fresh uni.

Jazz up fresh corn with basil, leeks and cumin.

Melissa Clark’s pork chops with summer peaches, pomegranate molasses, and charred onions. It’s a one-pan wonder.