Lemon bars are prized for their tangy-sweetness, but the bright acidity of lemon juice can overwhelm other nuanced flavors and read as a little one-note.

In our book, “Milk Street Bakes,” we bring balance to the sunny dessert by incorporating a small measure of fruity, savory olive oil in both the custard and crust. If you have a bottle of top-shelf olive oil, this is the time to use it, though high-quality supermarket brands work well, too. Just be sure to use extra-virgin olive oil, which has far more character than refined regular and light olive oils.

Some food trends put in deep roots, some are fleeting, some are outright silly and some are just plain fun. I am putting the “just plain fun” label on this one: Pearl-shaped foods that pop in your mouth.

Tiny sphere-shaped foods seem to be everywhere, entertaining mouths with their pop-ability and the sometimes unusual transformation of familiar foods.

Call it part of a bubble moment: The bubble hem is hot in fashion, and decor is loving soft, round corners and playfulness.