In English, when we’re done eating, we often say, “I’m full.” In French, they say, “Je n’ai plus faim,” meaning, “I’m no longer hungry.” There’s a big difference between feeling sated and feeling like we can’t stuff in another mouthful. Eat like the French. Leave room for dessert.

While we’re on the subject of adding savory ingredients to desserts, let me introduce you to the zucchini-citrus madeleine. Perhaps it sounds strange, perhaps it doesn’t, but either way I assure you it tastes amazing. Light, zingy, refreshing.

Yes, you did read that correctly, it does say yellow pepper crème brûlée. And that is indeed yellow bell pepper. The vegetable (that’s actually a fruit). But for everyone who likes to roast peppers, you’ll know that they are sweet when cooked and can therefore turn a regular crème brûlée into culinary deliciousness.

I used to be terrified of recipes. Of not following them, I mean. I was convinced that if I got an ingredient amount even a little wrong, or cooked something a little longer than was recommended, the dish would be ruined. It became something of a burden.