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.

These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, yet elegant, side dish.

Sweet-tart lemon infuses this soft pudding cake. On top is a sweet vanilla whipped cream. Lovely any time of year.

This evocatively named dip isn’t the same as the one of yore. It’s got the same sumptuous taste, the same creamy texture, the same luminous color, just not the same calorie count.

These lamb chops have a nifty marinade that doubles as a finishing sauce. It’s your newest trick at putting dinner on the table pronto.

Making stock from scratch was never difficult. And it just became even easier thanks to this simple yet perfect slow cooker approach.

Crumpets with butter. How very English. And how very enticing according to everyone who’s tried this authentic homemade version.

Baking a batch of these cinnamon-scented, hazelnut-inflected, raspberry-jamwiched Linzer cookies is nothing if not a testament to your heart most definitely being in the right place.

These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?

Close your eyes and we swear you’d never guess this sweet, banana-y smoothie is suffused with good-for-you greens.