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A wonderful pie brimming with apples and blackberries.
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Cucumber adds a refreshing flavor to these roast beef sandwiches spread with dill cream cheese.
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This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
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This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
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These are Pennsylvania Dutch cakes. The batter is poured through a funnel into cooking oil and fried, then sprinkled with confectioners' sugar.
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Ricotta cheese, white wine, milk and sugar are whipped into a frothy sauce and spooned over fresh berries in a parfait glass. Each serving is topped with toasted hazelnuts. Quite good.
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Grated fresh pumpkin helps make this slightly different take on the traditional Thai steamed cake.
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This soft chocolate cookie is chewy and chocolaty.
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Frozen bread dough rises overnight with a sweet and sticky blend of butterscotch pudding mix, sugar, and cinnamon. Chopped pecans add a terrific crunch to this popular brunch bread.
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Although avocados seem like a strange ingredient for fudge, they give a great creamy texture to a decadent treat.
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Just open and drain a can of peaches, whisk a few pantry basics together, and bake for an impromptu peach cobbler-like dessert that's begging for a scoop of vanilla ice cream. Great when you have unexpected guests or you just want something easy and delicious.
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Out of eggs? Here is a recipe for eggless peanut butter chocolate chip muffins that will be a decadent way to start your day.