Pillowy pumpkin rolls that are a cross between brioche and Hawaiian bread.

A comforting bowl of miso-smothered chicken from “Top Chef” alum Edward Lee.

An unusual galette — this one filled with apples and kabocha.

Delicate little breakfast buns with almonds and cardamom.

A lusty sandwich filling that kids and adults will go bonkers for.

A chocolate-peanut butter ice cream sandwich that doesn’t require an ice cream maker.

An easy eggplant curry from a remarkable new cookbook.

Roasted red pepper chicken — the verdict on this new oven-ready entree.

Peach-nectarine buttermilk ice cream — from the farm that supplies butter to the French Laundry.

Cherry, baby! Hearty oat muffins overflowing with fresh cherries.

Moist and effortless to make, this Greek yogurt cake is the answer to your summer dessert worries.

Of tofu and pork — and wistful memories — on this Mother’s Day.

Roasted broccoli gets spiffed up with warm Spanish flavors.

A perfect cake for Easter full of vanilla and almond goodness.

Bitter loves the pungent. Endive meets Maytag blue cheese.

A tangle of tender calamari in a sweet-spicy tomato sauce.

I used new gluten-free grape skin flours to make this lusty pasta dish.