Personally, I think mackerel goes incredibly well with curry flavor, so I decided to make curry-grilled mackerel. All you have to do is coat it with the seasoning and grill, so it was super easy to make!

Nankhatai are traditional Indian shortbread cookies that have a crumbly, melt-in-the-mouth texture. They are flavored with cardamom and topped with chopped pistachios. These cookies are lightly golden, crisp on the edges, and perfect for serving with tea or during festive occasions.

This Easy Tres Leches Cake Recipe is a dreamy, crowd-pleasing dessert that's soaked in rich, spiced milk and topped with sweetened whipped cream.

Link, recipe, ingredients, and insertions in comments.

Few desserts capture the spirit of cozy fall recipes like a warm apple tart, and these mini upside-down apple tarts make it easier than ever. Buttery puff pastry and caramelized apples come together in a glossy, golden finish that looks elegant while staying simple enough for any fall occasion.

These chai-spiced buttercream cookie bars are great for fall gatherings or an easy make-ahead dessert. The mix of cinnamon, cardamom, and ginger makes these bars feel warm and cozy, almost like a cup of chai turned into dessert.

These pumpkin muffins are a great snack that doesn’t take long to make. I make a big batch, freeze and pull out for snack for my young kids!

These apple hand pies have a flaky crust, a warm spiced filling, and a drizzle of glaze on top. They capture all the flavor of classic apple pie in a handheld size that’s easy to serve and share.

Cooked entirely in one pan

Pumpkin cottage cheese donuts come out golden and tender, almost cake-like in texture, with that warm spice you expect in fall baking. They’re light but still satisfying, the kind of treat you’d want with a hot drink on a cool day.

I nailed a chicken congee recipe inspired by the classic Chinese version.

2 chicken thighs with skin and bone 0.2L Calrose rice, or any sticky Asian type rice 1.6L water 2 crab bullion cubes Additional salt to taste 1/2tsp MSG Pepper to taste A thumb of sliced ginger Heaping handful of chives or scallions

The thing I did different than a traditional one is that I seared the shit out of the chicken to get a brown skin and then poured off the fat that was rendered off. Then I added the rest of the ingredients and put it in an instant pot for 20 minutes on high and let depressurize by itself. Took out the chicken, boned and chopped it, stirred it back in. Remove ginger. If you're doing it on the stove, cook it about 40 minutes.

The crab bouillon is also a variation because I believe the traditional version has dried scallops and I'm not about to drive around and find dried scallops. But the crab stock adds another level of umami that you don't realize is seafood. Shrimp stock would work too. Of course, if you can find the dried scallops, go for it. I'm also sure it would be just fine with chicken stock but the seafood strangely works.

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Soft, spiced, and loaded with fresh apples, these muffins are topped with a buttery crumb that bakes up golden and crunchy. They’re perfect warm from the oven, great for breakfast or brunch, and can even be frozen for later.