This is what would happen if ice cream and Reese’s PB Cups combined their DNA. Oh PS, they’re the size of cupcakes.

Classic Canadian Carrot Cake. Sky-high, with rich cream cheese frosting and buckets of pecans, carrots, coconut, and pineapple.

Sweetened condensed milk and espresso drink turned ice cream treat.

A Tunisian dish of eggs soft-poached in spicy tomato-bell pepper stew. Served with crispy spiced chickpeas.

The last lemon cake I’ll ever need. Fluffy and super lemony. Breakfast, brunch, afternoon coffee, dessert.

Bitter dandelion greens pair with bright spring onions and creamy risotto for a one-pot springtime meal.

Roasted chicken, fennel, and mustard take the classic up a notch.

Marshmallow caramelizing into peanut butter and chocolate. No campfire needed.

Mini chocolate chips, coconut oil, and agave nectar give this comforting loaf a little something special.

So simple but so satisfying, Honey Butter. Serve it on toast, scones, biscuits, corn bread, or muffins.

Savory meat sauce with dried mushrooms is perfect with wide pappardelle and a dusting of parmesan. Mangia!

Herbal lavender flowers are so delicate paired with the tangy lemon of this pound cake. Simple prep and serious dividends. Time for tea!

This Olive Tapenade with capers, garlic, and parsley is briny heaven. Spread it on crusty sourdough with an egg or serve it in a wrap.

When life gives you blood oranges, make sherbet!! Refreshing and tangy, and just creamy enough. This winter treat will cheer. you. up.

The tomatoes and bacon caramelize together for a savory sweet sauce. Kidney beans bump up the substance. Easy weeknight!

Homemade custard ice cream makes for a stepped-up classic.

Tangy blue cheese and hardy kale make for an updated variation on classic creamed spinach. Don’t wait till next Thanksgiving to eat this.

Treat quinoa like rice for an updated Asian-style supper. Swiss chard adds texture, flavor, and (gasp!) nutrition.