The ease and versatility of quiches make for a delicious Sunday afternoon lunch or a light weeknight meal. You can add virtually any combination of ingredients you like to them. For this quiche, roasting bell peppers brings out their sweetness, which complements the savoriness of the feta and sautéed leeks. Paired with a simple green salad, this roasted bell pepper and leek quiche will certainly satisfy just about any appetite!

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What could possibly be cuter than transforming classic Easter deviled eggs into a mother hen and a flock of baby chicks? Making these Easter egg appetizers require a bit of dexterity and patience, but the final outcome will give you a good giggle! This family of chicks will no doubt add a bit of glee to your dining table and amuse your guests. Even the pickiest of eaters will have a hard time resisting these little cuties!

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Chouquettes are a choux pastry without any filling and adorned by sucre perlé (pearl sugar). This quintessential French snack is often enjoyed by children and adults alike. The light and airy puff will have you reaching for one after another!

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These ginger and clove madeleines are a simple twist on French MOF President Philippe Urraca’s recipe from his most recently published opus. The recipe yields madeleines with a perfectly rounded dome. These madeleines will surely indulge your sweet tooth and may even elicit a Proustian moment of nostalgia.

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Pâté chaud (bánh patê sô) is a French-inspired Vietnamese meat pie, which can be found in just about every Vietnamese bakery. The rich meat filling composed of ground pork and French pâté is enrobed in a puff pastry. Once out of the oven, the buttery aroma and flaky puff pastry shell will be hard to resist!

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New Orleans was my hometown during my early childhood. We only lived there until I was six years old, so my recollections of life in the Big Easy have faded into fragmented blurs. One of the few things that I do remember about Louisiana is eating king cake during the mardi gras festivities, which is as ubiquitous as strings of beads during that time of year. I actually wasn’t particularly fond of eating the cake, which was often topped too generously with icing and colored sugars. I was only interested in finding the tiny plastic baby buried within the cake, because whoever found the prized baby would be crowned king for a day.

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