Lovely fig cookies — that aren’t Newtons.

Juicy petite sirloin steaks. And they’re Wagyu, too.

Two San Francisco chefs turn their attention to spunky barbecue sauces and rubs.

You don’t even have to cut up this butternut squash to make this great Jean-Georges Vongerichten dish.

Perfect for the holidays — a salad that won’t get soggy. Meet Melissa Clark’s kale salad with anchovies and dates.

For when you’re too stressed to make your own pumpkin cheesecake for the holidays…

A spectacularly simple side salad from Kokkari restaurant.

Harvest bread stuffing with pecans and cranberries. Would you believe this came from a mix? By La Brea Bakery.

Spice blends to jazz up your everyday cooking.

If See’s Candies weren’t irresistible enough, now they’re making chocolate chips for baking.

Itty-bitty gingersnap and oatmeal chocolate chip cookies you won’t be able to stop eating.

Chef Anne Burrell’s luscious take on pesto — made with pistachios, broccoli rabe and mascarpone.

Learn how to make San Francisco’s Pizzeria Delfina’s fabulous pizza dough at home.

These piggy pops are made with plenty of artisan bacon and buttery toffee. How cute are they? Very!

Spicy, tender baby back ribs — from the new Ad Hoc Addendum by Thomas Keller.

English Muffins

Would you believe THIS is the secret ingredient to a fabulous, quick pasta sauce? Home recipe by the acclaimed chefs of Terra in St. Helena.

The gift of friendship in a pan.

By day, they’re high-tech engineers. By night, they make delicious Chinese-style jerky.

The WOW Truck serves up finger-licking good adobo wings as the crew from “Eat St.” films the action.