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.

Take a taste of Molly Baz’s easy one-pot dish of basmati, lentils, and a whole chicken that cooks in the oven with fragrant spices.

The Italian classic goes Chinese in this clever version that’s meaty, cheesy, and spicy with a big punch of umami.

Orange marmalade, shoyu, and sake create a sweet, tangy, and sticky glaze for these irresistible chicken drumettes.

A delicious and playful riff on Kung Pao that’s vegetarian, too.

These tender scones are loaded with fresh blackberries and get a nutty taste from rye flour.

Rye flour gives these fluffy dumplings a lovely nutty taste in this hearty stew laden with cremini, leeks, and carrots.

Apples go savory and sensational when braised with cider, garlic, and sage. Crispy coconut “bacon” is the crowning touch to this side dish.

Think pancakes drenched in butter and syrup, only turned into focaccia instead. A Danish specialty to enjoy for breakfast or afternoon snack

This Polish recipe makes use of winter/spring cabbage that gets enlivened with a parsley-hazelnut-Pecorino sauce plus green olives.

An easy and comforting dish with tofu braised with beech mushrooms in sesame oil, garlic, soy sauce, and Korean gochugaru.

Possibly the richest tasting biscuits you’ll ever taste — thanks to duck fat in the dough.