Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.

This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great ...

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal ...

Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or ...

Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to ...

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness.

Johnny Miller for The New York Times. Food Stylist: Vivian Lui.

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.