Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
Easter
Zingerman’s Sour Cream Coffee Cake
A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.
Chocolate Cream Pie
First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.
Asparagus Risotto
An easy and surprisingly light riff on traditional risotto that manages to maintain all the rich, indulgent, creamy goodness of the Italian classic.
- Quick Glance
- 0
Chiffon Cake
Light, airy, lofty, tender, and lovely, this classic chiffon cake from the venerable Joy of Cooking deserves a comeback.
- 30 M
- 1 H, 30 M
- 7
Asparagus and Asiago Gratin
Our easy and elegant solution when you buy not-quite-spring spears of asparagus from the grocery store? Just add cheese and butter and bread crumbs.
- 10 M
- 30 M
- 10
Dyed Easter Eggs
Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from kitchen scraps you’d otherwise toss in the trash.
- 15 M
- 45 M
- 2
A Trio of Deviled Eggs
Irresistible. That’s what we think of this array of deviled eggs, which come in classic, smoked salmon, and lightly truffled. Better than mom’s.
- Quick Glance
- 10 M
- 40 M
- 1
Grilled Lamb Chops
After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.
- 15 M
- 45 M
- 4
Coconut Cupcakes
Kids can’t resist these sweet little somethings. That includes the kid in all of us.
- Quick Glance
- 40 M
- 1 H, 15 M
- 0