Grapefruit Curd

Initially reducing the grapefruit juice by half will concentrate its flavor and give the curd's citrus taste more of a punch, as well as a deeper flavor. You can use regular sugar or honey here, but avoid maple syrup or brown sugar, or the curd will look muddy. In a pretty jar, this would make an excellent gift (if you can bear to part with it!)

Cara Cara Orange Curd

Cara Cara oranges are a variety of nevel orange, and they are less acidic and sweeter thatn typical oranges. They have ruby red flesh which make them a great ingredient to use during the holidays, adding a bright, festive flash or color to your table when you want it to look its best.

Lemon Blueberry Cake

This is the easiest, moistest cake ever, and is endlessly adaptable. You can use regular lemons if that's what you have on hand, but Meyer lemons will lend this cake a lightly sweet and delicately tart flavor that's incomparable.

Shaker Lemon Pie

First made in Shaker communities, Shaker lemon pies use the entire lemon. This makes Meyer lemons, which are sweeter, less acidic and have thinner skins, the perfect lemon for this pie. If you enjoy candied citrus peels and the lingering bitterness of lemons, you will love this pie! Keep in mind, the lemons need to macerate for 24 hours, so plan ahead.

Double Chocolate-Chip Cookies

This is quite the cookie made as written, but is also a great candidate for add-ins. Imagine dried cherries, chunks of toffee, or peppermint candy pieces!

Coconut Snowballs

Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!

Perfect Cut-Out Sugar Cookies

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.

Roasted Chestnut Cookies

Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!

Cranberry Bread

Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.

French Apple Cake

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 so good, it's hard to imagine there being leftovers for that long!

Brown Butter Walnut Pie with Sour Whipped Cream

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 Thanksgiving table for years to come.

Spiced Pluot Crostata

Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.

Bruleéd Pluots

Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.

Minty Stone Fruit Salad

This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.

Butter-Poached Stone Fruit

Use your favorite stone fruit or a combination for this delicious dish. It's yummy on it's own, but would also be nice paired with ice cream or yogurt, or stirred into oatmeal.

Stone Fruit Bars

This is a versatile dessert: use your favorite combination of stone fruit, like peaches and cherries, or apricots and nectarines. 

Cherry Ricotta Tart

If ricotta isn't your favorite, use lightly sweetened mascarpone instead, or even whipped cream!

Red Fruit Salad

This fruit salad is great immediately after assembling, but if you have a day to let the flavors develop in the refrigerator, it's even better!

Peach and Cornmeal Upside-down Cake

Dried lavender is optional but highly recommended here - it creates a perfect trio with the summery, ripe peaches, and the crunchy, golden cornmeal. You can find dried lavender in the Health and Wellness aisle with the bulk teas.

Peach Crisp

This delicious crumble-topped dessert lets the peaches shine.

BabyCakes NYC Chocolate Chip Cookies

Celebrated BabyCakes NYC  serves up gluten-free, wheat-free, dairy-free, and vegan treats in their bakeries, and this is their chocolate chip cookie recipe.

Blueberry Crisps

These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with creme fraiche or vanilla ice cream.

Wildflower Honey-Glazed Apricots

Roasting apricots turns them into little flavor bombs, perfect for spooning over vanilla ice cream, waffles, or a slice of pound cake.

Big Crumb Coffee Cake with Rhubarb

A delightful description of this cake from Smitten Kitchen's Deb Perelman: "A tangy, impossibly moist, vanilla-flavored cake base ceilinged with hefty crumbs that will make all streusels that came before pale in contrast."

Strawberry Icebox Cake

This stunning no-bake cake is suprisingly easy, and showcases spring's delicious strawberries.

Coconut Chocolate Chip Oatmeal Cookies

So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour. 

Chocolate Beet Cake

Crushed beets are an inexpensive way to make a nearly molten, incredibly moist cake and highlight deep chocolate flavor.

Gingerbread Cake Cookies

These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.

Satsuma Sorbet

Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here's a special way to enjoy them.

Date and Pistachio Balls

These little truffle-like gems are deceptively rich, but contain only wholesome, healthy ingredients. 

Peppermint Patties

Home-made, simple, and only 30 minutes of prep time - you won't want to buy commercial peppermint patties again!

No-Fail Pie Crust

This recipe calls for a food processor, but if you don't have one, you can mix this by hand. Try a pastry cutter or two forks. It will take longer, but it'll work! I've adapted this recipe to be vegan by substituting Earth Balance Buttery Sticks for the butter and it turns out perfect. Keep your ingredients COLD for best results -- I normally keep mine in the freezer. This recipe can be doubled with no issues. Keep extra dough wrapped in plastic in the freezer.

Rhubarb Compote

Incredible served still slightly warm over simple vanilla ice cream.

Rhubarb Curd Shortbread

This is really two recipes in one: a sweet, tangy rhubarb curd, and a buttery, delicately spiced shortbread. Both are delicious on their own, but put them together with a tad more work and you have a knockout dessert!

Kiwi-Lime Ice Pops

A healthy and very pretty treat! Perfect after school snack or light dessert.