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

Silken lemon curd with a surprise layer of chocolate slathered between creamy tartness and buttery, crunchy flakiness. Any takers?

Layers of complexity that are actually quite simple to create make this different from any other carrot soup you’ve tried. Swear.

Buttery and almond-y and all around impressive in its capacity to comfort, this raspberry streusel coffee cake is gonna knock your socks off. Definitely not just for breakfast.

These individual, apple-filled, rough puff pastry dumplings are superb for dessert. And just as good for breakfast.

Tahini truffles are nutty, rich, sexy, little bites. A pleasure to share…though we wouldn’t blame you if you wanted to keep them all to yourself.

Panna cotta translates to “cooked cream,” which really doesn’t do justice to this creamy as sin, subtly flavored, lightly sweetened, sublime Italian classic.

Translated literally as rice noodles and beef, bun bo is a Vietnamese classic in which what you’re promised is what you get…and a heck of a lot more given its layers of nuanced complexity.

These sake steamed clams from a restaurant chef are easier to prepare than you’d think. Japanese restaurant-worthy food at home.

Not your typical salad, this is made with nutritious celery root that’s cleverly blitzed until minced so finely it could stand in for couscous. The perfect balance of sweet, salty, sour, and surprise.