Snack

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco.

It may look like a giant lunchbox treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

This clever pour-over dessert proves that, yes, it will affogato.

Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.

Try this delicious variation on the traditional vanilla-and-espresso dessert.

Avocado—for dessert?!? Well, it is a fruit, after all.

Literally grilled cheese. We love the squeaky texture and salty bite.

Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

Layer cooled strawberry compote with fresh, sugared strawberries, a fluffy sweet-cream biscuit, and a veritable cloud of whipped cream for spring’s ultimate dessert.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

This wonderfully moist cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, infusing their summery flavor throughout.

You don’t need a mixer for this cake, and when you slice into it, you’ll be greeted with a surprise: bold stripes of bright blueberry filling.

This easy-to-make, portable cake with chocolate-caramel frosting is sure to be your new go-to for special occasions and backyard barbecues.

This wheat- and refined sugar-free crumble is a healthier way to bake with the season’s ripe berries.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.