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

How to make Burma Superstar’s famed chicken with mint.

Homemade graham crackers made with real graham flour.

The adult jello — Champagne gelee.

Puttanesca — not just for pasta. Made a little thicker, it’s a perfect relish for grilled chicken.

Give tahini a sweet spin in melt-in-your-mouth shortbread cookies.

Indian flavors and a crispy coating make these shrimp extraordinary.

A little spicy, a little creamy — a fabulous asparagus dish to cook in minutes.

Fluffy, tender pancakes fortified with steel-cut oats.

Paula Wolfert’s duck that’s so tender you really can eat it with a spoon.

Bowl food is a thing. And you can’t go wrong with this Nordic Nicoise.

Polenta cake strewn with almonds and hazlenuts by Nancy Silverton.

Go Cuban with pork chops in warm grapefruit vinaigrette

Spring asparagus goes Thai for an easy, flavorful dish.