This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute…
The flower pattern that’s revealed once this cake is inverted will be defined best by an apple that holds its shape. A sweet variety will complement the nutty brown butter…
Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and…
Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy…
A buckle is a kind of crumb cake, usually topped with fruit and a streusel topping. This version features a rich yellow cake batter with fresh apricots and raspberries, both…
A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough…
Rolling the dough with a cinnamon-sugar filling gives the topping to this cobbler gives it a gorgeous appearance. The flavors are most intense with Italian prune plums, but you can also use Santa…
This dessert is best when very fresh, but it’s also quite good reheated the next day for breakfast.
New toppings and summer fruit combinations give a fresh spin to these homey classics
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Person
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
