It looks like a brownie, tastes like devil’s food cake, but has a bouncier texture. Presenting chocolate butter mochi.

Asparagus soup gets extra special with the addition of pistachio cream.

An easy weeknight shrimp dish with the punch of tamarind.

When life gives you too much oregano, make Saveur’s delightfully assertive oregano vinaigrette.

A luscious lemon tart made with a whole lemon- and I mean, seeds, rind and all.

Roast chicken with the unexpected addition of lemon marmalade.

Precious little rice cakes filled with shrimp — from Charles Phan of The Slanted Door.

Chocolate chunk muffins by Huckleberry Cafe.

Cider-braised pork with apple and cabbage.

Wok-fired cumin lamb from former Chez Panisse Chef David Tanis.

Yotam Ottolenghi’s fabulous roasted butternut squash with Sriracha-spiked yogurt.

My new favorite bread that’s kinda chewy, even creamy, with an amazing crust- Arborio Rice Bread from Della Fattoria.

A cozy winter braise of chicken, farro, kabocha, pomegranate seeds and everyone’s “it” veggie — kale.

It’s simple to make and a true show-stopper: hazelnut-almond cake by Yigit Pura of “Top Chef: Just Desserts.’ GF

Chocolate and coconut in one pretty pinwheel cookie.