Cornmeal, sorghum (both syrup and grain), pawpaws, pecans, buttermilk, sassafras, sweet potatoes: These became the engines that pushed all of that classic French technique to a purpose on my menus.

Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce,” Bryan Washington wrote. Truer words? Never spoken.

David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews.

Lidey Heuck’s easy recipe for braised white beans and greens with Parmesan boasts five stars and more than 11,000 reviews.

First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps other ...

Ali Slagle’s lemon-pepper tofu and snap peas (above) especially caught my ATLien eye. She didn’t exactly set out to put tofu ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. Who isn’t ...

Not everyone can conquer 26.2 miles. But we can all enjoy Melissa Clark’s sustaining pasta with kale pesto and butternut ...

Von Diaz calls sazón “an incredible cheat,” and in these tacos from Kristina Felix, cheating doesn’t seem to have any ...

“I was thinking I’d make chili this week.” “The Pierre Franey turkey chili?” ...

By Melissa Clark Hetal Vasavada’s badam burfi bark, adapted by Priya Krishna.Credit...Armando Rafael for The New York Times.