Easter

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.

• (4)
• 17

A highly addictive and obscenely moist coffee cake from the legendary Zingerman’s Bakehouse. You’ll be making this cinnamon and walnut beauty often.

• (4)
• 35

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.

• (8)
• 24

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

Light, airy, lofty, tender, and lovely, this classic chiffon cake from the venerable Joy of Cooking deserves a comeback.

• (1)
• 30 M
• 1 H, 30 M
• 7

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.

• (1)
• 10 M
• 30 M
• 10

Ditch the fizzy artificially dyed tablets for something more natural. And inexpensive. And made from kitchen scraps you’d otherwise toss in the trash.

• (1)
• 15 M
• 45 M
• 2

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

After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.

• (1)
• 15 M
• 45 M
• 4

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