Zucchini and ricotta are nestled in a deliciously flaky and soft free-form crust in this straightforward galette. Good served hot out of the oven or at room temperature.
These delicate pancakes turn out thin and light, and are topped with a generous squeeze of lemon and a sprinkling of sugar.
This is the best recipe by far that I've tried for cut-out sugar cookies. The dough handles beautifully, forming a wonderful canvas for icing and decorations. It also doubles or triples easily for extra-large batches around the holidays.
Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's...
Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your...
Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.
In spite of its name, this is more of a baked custard, redolent with apples, brown sugar, and cinnamon.
This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines.
If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!