An easy and delicious Indonesian dish that’s perfect alongside fluffy steamed rice.

An easy vegan salad to brighten any table that also doubles as a fabulous side or garnish for meat dishes.

These tender, homey banana bread muffins are even more delicious with a corn flake streusel heaped on top.

Chocolate chunk cookies get extra decadent with hazelnut flour, an obscene amount of chopped chocolate, and streaks of Nutella.

A splash of red wine adds delightful berry note to these fudgy brownies.

Roasted sweet potatoes go extra with a dollop of easy bourbon-miso butter and fried rosemary needles. From Chef Edward Lee.

An easy way to dress up soft polenta — with warm herbed oil made with pantry staples.

It’s got a creamy, velvety filling plus a pitch-perfect flaky crust. A touch of miso adds a salty-savory irresistible touch.

It’s baked in a cast-iron pan, and smothered with caramelized onions, fresh mint leaves, and pomegranate seeds.

Perfect for lunch on the go or for your holiday table, this grain salad is loaded with fresh herbs, radishes, and crunchy apples.

Like a savory bread pudding, it’s loaded with spring garlic, spring onions, and fontina cheese.

Fall-off-the-bone short ribs get extra flavorful from Zinfandel, orange peel, sticky dates, and crunchy pistachios.

Made with a generous amount of rosemary, too, plus a touch of brown sugar that gives this quick beer bread a beautiful depth of flavor.