A refreshing dairy-free smoothie with kiwi, banana and basil that’s creamy, easy to make, and naturally sweet.

Pistachio financiers are a delicious twist on classic almond financiers. They’re a great way to use up egg whites and homemade pistachio paste. Like me, you can add a few raspberries for extra flavor.

Here’s a different way to use an abundance of seasonal cherries or simply a bag of fruit sitting in your freezer. You can put them on coconut tapioca cream, on your ice cream, cakes, or cheesecakes.

An Ashkenazi recipe for tender hamantaschen (Haman’s ears) with a homemade poppy seed filling.

To add variety to traditional Hamantaschen, here’s a light and crispy recipe that comes straight from Italy.

A chocolate lava cake hiding a speculoos cookie butter surprise at its center—a quick, easy dessert that always impresses.

These chocolate banana muffins are a recipe to treasure… They’re light, indulgent, the chips are perfectly distributed and never sink to the bottom. A quick and foolproof recipe. Plus, you can use those very (too) ripe bananas you didn’t know what to do with because no one wanted to eat them.