by Mary Cech
from Savory Baking
(Chronicle Books, 2009)
Makes 8 servings
Don’t expect to have leftovers of this crunchy sweet potato, raisin, cranberry strudel. Brown butter and toasted pecans bring a rich buttered nuttiness to the earthy sweet …

by Joann Cianciulli
from L.A.’s Original Farmers Market Cookbook
(Chronicle, 2009)
Serves 4
The marriage of apples and pastry is a familiar, comforting one. Apple dumplings are a bit homier than the typical apple pie or tart and very …

submitted by Suzanne Oakley, Rockland, Maine
by The Editors at America’s Test Kitchen
from Cook’s Country Best Lost Suppers
(America’s Test Kitchen, 2009)
Serves 6 to 8
This old-fashioned corn pie has roots that run deep into Pennsylvania Dutch country, …

by The Editors of America’s Test Kitchen
from Cooking for Two
(Boston Common Press, 2009)
Serves 2
Although peach pie is a summer classic, we wanted to try and highlight a few of our other favorite summer fruits in …

by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 8 to 10
This is a typical southern combination of flavors: ricotta, the burstingly ripe oranges and, every Italian’s obsession, chocolate. It …

by Jennifer McLagan
from Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
(Ten Speed Press, 2008)
Serves 6 to 8
I love the way ideas for recipes come from the oddest sources. I made a salted caramel sauce …

by Martha Holmberg
from Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrées, and Desserts Made with Puff Pastry
(Chronicle, 2008)
Serves 4
I like piling the spinach salad right on top of this tart, because the cool, slightly bitter leaves …

by Judith Choate and James Canora
from Dining at Delmonico’s
(Stewart, Tabori & Chang, 2008)
Serves 6
Crepes Suzette was all the rage on late-nineteenth-century menus. It is said that it was invented in 1895 by Henri Charpentier when, …

by Laura Werlin
from Laura Werlin’s Cheese Essentials
(Stewart, Tabori & Chang, 2007)
Serves 8
Cheddar and apple may be a classic combination, but that does not mean that cheddar is the only cheese that pairs successfully with apples. …

by Alice Medrich
from Pure Dessert
(Artisan, 2007)
Makes one 9 1/2-inch-round or a 4-by-14-inch rectangular fluted tart
The subtle citrus notes in this dark-chocolate tart come from pink grapefruit and blood orange zest. The flavor and scent of …

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Makes 2 medium loaves or about 20 rolls
Buttery brioche is one of life’s great pleasures. It can be …