Yossy Arefi

Peanut butter and jam are great friends in a sandwich. They’re even better in this tender sour cream cake swirled with raspberry jam.

Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. The coconut extract is optional but adds lots of delicious flavor.

These blondies have all of the flavors of your favorite banana bread in a more compact form, with lots of toasty walnuts inside and on top.

This lightly spiced chocolate cake from Yossy Arefi's book Snacking Cakes is packed with pumpkin purée and features spices often found in Mexican chocolate. If you choose to use it, the pinch of cayenne adds a pleasing bit of warmth. 

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.

Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.

C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.

This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.

This recipe will convince you that a savory breakfast can be a wonderful thing.

Honey-sweetened yogurt with dates and rhubarb is perfect for snack time, breakfast, or dessert.

This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.