Because mom loves flowers, sweets, and beautifiul things. Can you just imagine these delicate little lovelies strewn across her fave cake?!

This flourless chocolate-vanilla marble cake has a texture between fudge and cheesecake. The chocolate marbles between the vanilla for a gorgeous look.

This Moroccan-style feast from Lynn Rossetto Kasper requires nothing more than a little patience and a lot of wet naps.

Whoever first thought to beat sugar and egg whites into pillowy peaks has our gratitude. So does author Annie Rigg for thinking to swirl in cocoa and cinnamon.

The combination of hard-boiled eggs and dukkah is awesome. And it’s even awesomer in tandem with beer.

A bittersweet something for when you want something that’s impressive and sophisticated (and did we mention vegan and gluten-free?).

This Passover classic is so memorable you may just find yourself making it all year round. Talk about a godsend.

Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.

Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.

If you go weak in the knees at the mere thought of crisp skin on a roast hen, your day just got a heck of a lot better.

Whether you’re observing Passover or simply having a tricky time finding flour, these flour-less brownies will satisfy with their ever so slightly crumbly outside and splendiferously fudgy inside.

What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.

If you weren’t fortunate enough to have this breakfast staple made for you in your formative years, you have some lost time to make up for.

Edna Lewis was loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom. All attributes that are apparent in her famous brisket.

Sometimes carrots aren’t quite as sweet as we’d like them to be. This kid-tested tactic takes care of that occasional oops on the part of Mother Nature.

A slinky little something to slip into, one that comes together easily and elegantly, impresses guests and family, works anytime of day, and sullies but a single skillet.

In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.

This recipe for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to the stuff you buy in a box.

No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.

Shatteringly crisp skin. Tender meat. And a stovetop that isn’t spattered with grease. This is gonna change your weeknight chicken game.