These ooey-gooey chocolate chip cookies get a surprise addition of miso-glazed walnuts for added depth.

Light and fluffy, this cake gets a dazzling finish of chocolate whipped cream frosting.

Technically, it’s a banchan made to be part of a Korean meal. But it’s so delicious, you might want to make it the star attraction.

Sweet figs, creamy burrata, salty prosciutto, roasted tomatoes, and balsamic glaze. A salad straight from Sookie’s Gilmore Girls cookbook.

Made with tinned smoked salmon and chili crisp, this is easy enough to make anytime, anywhere.

This galette is as tall and impressive as deep-dish pizza. Filled with peaches, it gets a layer of granola to ensure no soggy bottom crust.

A dazzling rice dish that comes from a Michelin-starred chef that’s actually easy to make.

A store-bought pound cake gets gussied up with this easy, Asian-influenced no-churn ice cream.

Made with store-bought puff pastry, these buttery danishes are filled with cream cheese and an easy tamarind caramel.

This chili bean recipe features slow-cooked pinto beans, ground beef, and red chile. Perfect as a soup or topping for Navajo Tacos.

Crisp, crumbly, and melt-in-your-mouth, these are like Chinese almond cookies, but made with pulverized walnuts and toasted sesame oil.

A simple dish from Chef Lee Anne Wong from a new cookbook benefiting those still in need from the Lahaina wildfires.

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

A prohibition era, honey-sweetened, lemon and gin cocktail featured in the speakeasy scene in Yellowstone’s 1923.

Marinated in garlic and five-spice, this superlative chicken gets grilled with an umami bomb of a basting sauce. From Brooklyn’s Win Son.

Cumin, pistachios, orange zest, and sticky, molasses-like prunes combine in this divine couscous salad that’s a cinch to make.

A plant-based riff on the Chinese classic of black pepper beef swaps in portobellos instead for surprisingly meatiness.

Get festive with roast duck with quince, Brussels sprouts, and potatoes — all flavored with juniper berries, coriander seed, and rosemary.

It’s one of the most popular items at everyone’s favorite Red Truck Bakery — for a reason.

All you Downton Abbey fans will just love this one! English Caraway Seed cake straight from Mrs. Patmore’s kitchen. Just loverly!

The dough uses 24(!!) egg yolks and chickpea flour. It makes for a total bowl of comfort. From Chef Missy Robbins.

Made with butter, miso, and honey, this easy chicken dish is sweet, salty, and full of umami. And it’s a cinch to make on a weeknight.