Got extra cranberries? Bake a batch of these heavenly cornmeal cranberry muffins. From Pastry Chef Emily Luchetti.

Moist sweet potato cake studded with chocolate chips and glazed with chocolate-chicory coffee sauce.

A Thanksgiving stuffing that won’t weigh you down so much. Flavored with figs and pistachios, too.

Lamb shanks adobo — Tacolicious-style.

An easier way to replicate the famed miso-glazed cod by Chef Nobu Matsuhisa.

Sesame-studded scones scented with Chinese five-spice.

Cauliflower salad — the French way. By a former Chez Panisse chef and his wife.

Fall into fall with Jamie Oliver’s lemony wonderful lamb fricassee.

Agliata linguini with red snapper. Think of it as pesto’s distant cousin.

Buttery, tender, delightful little almond cakes you can customize with your choice of topping.

Build a better banh mi — with Sri Lankan chicken curry and citrusy pickled cabbage.

A simple and delightful citrus sauce to top grilled salmon or most anything.

A glaze for luscious salmon that’s a little sweet, a little tangy, a little mustardy, and all delicious.

Summer simplicity at its best — cold udon with fresh heirloom tomatoes and shiso.