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.

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.

Kefir, a slightly looser, tangier version of yogurt is worth including in your breakfast rotation. Perfect blended in smoothies, with granola, or here in this breakfast jar.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.