Oh, my gourd! This no-bake pumpkin cheesecake is a great go-to for an easy pumpkin dessert.

Last year, many of us cooked smaller Thanksgiving feasts and celebrated by Zoom. This year, with the proper precautions, we might see more real-life gatherings, and plates full of most — if not all — of the trimmings. So put those leftovers to work!

Kimchi is a powerhouse Korean ingredient of seasoned cabbage packing spice, crunch and that savory umami factor that comes from fermented foods. In this recipe, we use kimchi to amp up leftover rice for a quick, flavorful meal.

Chef and author Abra Berens' latest book, "Grist," is a fascinating new guide to cooking grains, beans, seeds and legumes, offering 140 recipes with more than 160 variations.

The shortcut to a tastier salad does not reside in those plastic premixed bottles. Oil and vinegar work in a pinch, but at Milk Street we’ve discovered a world of simple salad dressings that go well beyond the basic vinaigrette.

For steak, our motto is, season first, sauce later. That’s how we treat the steak in a simple taco filling.

Charring sweeter vegetables such as corn or sweet potatoes builds flavor by introducing a bit of bitterness that balances their natural sugars.

This simple chicken and rice stir fry is an easy weeknight meal that will come together in less than 30 minutes!

After eating our way through Vietnam, it became clear that contrast was one of the defining features of the cuisine.

Our cranberry orange bread is a delightful tangy dessert with enough crunch to start your fall senses!

The word “salumi” (or its singular, “salume”) seems to be popping up more on restaurant menus, Instagram feeds, even at some deli counters. Maybe you’ve been wondering what exactly salumi means, as opposed to salami, or charcuterie.

These easy homemade cookies are fun for the kids to help with, plus their soft and chewy and packed with protein.

For this recipe for savory beef skewers, we decided to highlight the lesser-known but still familiar flavors of Myanmar.

These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers! Meatballs are a great protein option to make ahead and pack for lunch.

Nutritionist Cassy Joy Garcia's recipe for roast chicken can yield two meals for those busy weeknights.

Lemony marinade does double duty for roasted chicken in this recipe inspired by the flavors of southern Italy.

If you’re needing a great all-around baked chicken to serve as the base of so many meals, Look no further! This zesty-baked chicken packs the flavor without busting your nutrition goals!

For a stir-fry packed with tons of savoriness, a combination of Chinese oyster sauce and Korean gochujang, a fermented red chili paste, delivers just that, plus a balancing, pleasant sweetness.

Here’s a zesty dish that you can grill anytime! This flavorful marinade will give your shrimp a boost of flavor. Plus, it’s easy to make and quick to grill.

The quest for a better burger often focuses — wrongly — on the toppings. Let’s instead pack flavor into the meat itself.