Commercially made vegan cheese often includes miso and coconut oil in the ingredients; miso adds umami, while coconut oil adds a velvety texture. The sauce for this mac and cheese uses cashews as the base, while the onion, carrot, garlic, and white wine all bring that depth of flavor that we associate with cheesy goodness. You can serve this right out of the pot or go the extra mile and cover it in bread crumbs before a final bake.

If you’re new to candying, start here. I learned this quick method from the excellent book Tartine by Elisabeth Prueitt and Chad Robertson. It has its limits, in that it will only work or relatively small pieces of fruit. It also won’t make a product that is completely shelf-stable, but you can’t beat it for speed! The final product works beautifully for baking with or serving on its own.

Only use fruit with a strong cell structure that can handle a hearty simmer. Good candidates include pineapples, kiwis, quinces, pears, cherries, apple peels, and thin-skinned citrus like clementines and kumquats.

Because only you know how much fruit you want to candy, I prefer to use ratios. The ratio for the syrup is 1:1 water to sugar by cup, so make as much or as little as you need, depending on how much fruit you have. While I generally prefer to measure by weight, what’s important here is that there is enough syrup to cover the fruit. For each cup of prepared fruit, you’ll need about 190 mL (¾ cup) water, 150 g (¾ cup) sugar, and 1 tablespoon glucose or light corn syrup.

This dish was in regular rotation in my house growing up. It was the reason the house constantly smelled like curry and all our spoons were stained yellow. Reflecting the huge impact East Indians have had on Trinidadian cooking, this vegan recipe can be found in households across the island, served over rice or inside roti. Trinidad curry powder is key. I like the brand Chief, but there are others available, and all are easily found online. In addition to making delicious curry, it’s also one of my go-to seasonings in general, and I particularly like using it on roasted vegetables.

This velvety carrot pudding thickened with sweetened condensed milk and paneer, an Indian cow’s milk cheese similar to farmer cheese, is subtly spiced with cardamom and garnished with pistachios. It’s wintertime comfort food in Punjab where frigid temperatures are no match for this warm dessert that is traditionally made from red Punjabi carrots, which are only available in the winter. In spite of its simplicity, this sweet feels celebratory and is often served at Indian temple festivals and during the winter holiday of Diwali, the festival of lights. Diyas, traditional clay oil lamps, light the homes of millions of Indian families during Diwali, and although it’s a Hindu festival, it’s enjoyed by people from all denominations.

The scene: New Year’s weekend. I’m on a boat. (VERY relatable.) I want to make an apple pie, then have an idea to crumble up the pie and fold it into homemade ice cream (ALSO very relatable??). And then I’m, like no, no: it’s got to be a warm, buttery cinnamon roll, loaded with caramelly apples and topped with TONS of icing. This has happened to you, I know it.

This all came about because man, oh man, have I gotten into sweets lately: chocolate bars, cheapo maple crullers from Tasty Donuts in L.A., Rice Krispies treats—you name it. But if I’m not in some sort NEEDINMYMOUTHTHISSECOND time crunch, I looooooove a day of baking cinnamon rolls. The process is so soothing to me. Long but simple. The making of the dough, the rise, the rolling, the filling, the rising again, the icing. That right there sounds like a goddamn mantra! Sometimes I even do it over a period of a couple days (you can let the rolled buns sit in the fridge overnight, then do the second rise the next day), just to spread out the joy of making them.

It took me a couple times to perfect all the parts and how they go together, but in the process of getting the butter browned, the tart apples caramelized, and the icing to its boozy best, let’s just say even the f*ckups were DEVOURED. So, just imagine how good the final version of these puppies, which I give to you here, tastes.

This is the mash-up of pumpkin pie and crème brûlée you’ve been waiting for (you were waiting for it, right?). The custardy pumpkin filling gets topped with crackly caramelized sugar that looks like beautiful stained glass. It’s barely any extra work from traditional pumpkin pie—you’ll toss some granulated sugar over the top and use a kitchen torch to caramelize. (Remember when I told you to pick up a kitchen torch? This is another good reason why!) Plus, the all-butter pie crust is my staple for any homemade pie, not just pumpkin.

I call this pumpkin cake “cozy” because it’s a very comforting, warming cake that’s simple to put together. It’s really moist and delicious on its own, but I also love it with a contrasting cool scoop of dairy-free vanilla ice cream (pictured), or a generous dollop of cold coconut whipped cream. Slice yourself a square for the perfect accompaniment to a up of tea and a good book, or a healthy-ish treat in our lunchbox, or an afternoon pick-me-up. It really tastes like pumpkin pie

Source the larger butter beans (lima beans), or judiones, for this, if you can. They’re softer, more buttery, and much creamier than the smaller ones (that come in a can). This dish works well as part of a mezze spread, or can be eaten as it is, with something like crumbled feta or olives on top.

Keeping notes: Once made, the beans keep for up to 3 days in the fridge: just bring them back to room temperature before serving. The crispy tomato skins are a great thing to have around as well, to add to salads and pasta dishes. The recipe comes from a restaurant called Bar Rochford in Canberra, Australia, where they’re served with fresh green beans. They keep for 1 week in a sealed jar.