Elie Nassar

Shame we didn't have these little lovelies on our plates when we were being admonished by our parents to "eat your veggies!"

Sweet but not too sweet, this simple summer dessert is essentially the French take on fruit crumble. Mon Dieu, we love the French.

Who knew these buttery, airy, delicate little cakes were so simple to make...and so irresistibly delicious?! (Well, Proust, for one...)

We're not going to do a song and dance to try to entice you to bake this cherry pie. We don't need to. Just look at it. A stunner, right? And wait'll you taste it. Here's how to make it.

Stylish on any salad, this versatile little number is a staple in every discerning cook's recipe wardrobe.

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

You'll understand why we swooned over this effervescent and elegant elixir the second you take a sip.

Quiche for one? It sounds a lot more ambitious than it actually is. It's truly a cinch to make. So go on. Love yourself a little. Or a lot.

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

We got nothing against the Larabars we've been noshing for years. Save for the crazy price tag. Here's a less expensive, more customizable alternative.

We're food folks, not number crunchers. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia.

A cake that's as rife with uber-ripe plums as it is Italian heritage. You're gonna love the gritty-in-a-good-way texture and buttery taste.

This Havana-style black bean soup is gonna surprise you with just how intensely flavored it is despite calling for inexpensive everyday ingredients.

A spuddy, you ask? It's what happens when a chef creates crisp potato-y lusciousness but the name Tater Tots™ is already taken.

Created during Prohibition, this collision of Cognac, orange liqueur, and lemon isn't for the faint of heart—nor for the slight of tolerance.

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

A rustic Italian-inspired cake made with the ever-so-slight coarseness of semolina in contrast to the tender sweetness of grapes.

Paella, the classic Spanish dish, is given the full treatment here. You don't need a paella pan to make this paella recipe, either. A Dutch oven will do.

Fresh tuna smothered with blackening spices and, if desired, dressed with an Asian influenced soy sauce-based beurre blanc. Sigh.

What makes this apple cake so incredibly moist that it stands out from the rest? Lots of things, including a lovely swirl of cream poured on top of the batter and baked right in.