Cecil Pick-Me-Up

A strip of lemon zest balances this refreshing spring classic.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fluffier, fresher, and fancier than anything from a tub or can.

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.