Ultra-light chocolate mousse, with one less step. At Le Bon George in Paris, Chris Kimball (@cpkimball) learned to make the world's best chocolate mousse—which skips the usual heavy cream and egg yolk whisking. Instead, you simply whisk egg yolks into melted chocolate, then fold in whipped egg whites with a whisk (no spatula needed). The result is an impossibly airy mousse that's both simpler to make and lighter to eat. Get the recipe for Ultra-Light Chocolate Mousse. | Christopher Kimball’s Mil

This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll

The best recipe you’ve never heard of is....Red Pesto! We admit that we’ve teased Chris for his increasingly minimalist tastes, to the extent that a mere bay leaf is excess, in his (strong) opinion. But the Calabrian recipes prove him right. Pesto Rosso, like most great recipes, is about heightening the flavor of ingredients with technique, not seasoning. We toast dried chilis, then soak them in boiling water with sundried tomatoes. The heat further activates the flavors and plumps the tomatoes