Peanut Butta Cups

Crunchy peanut filling covered in milk chocolate. (By Amy Wisniewski)

Watermelon-Soju Cocktail

Refreshing and sweet, with a touch of ginger. (By Amy Wisniewski)

Rhubarb-Almond Bars

Tangy rhubarb and almonds baked atop a buttery shortbread crust. (By Amy Wisniewski)

New England Clam Chowder

Creamy, briny, and smoky— it’s chowdah-licious! (By Kate Ramos)

I Am Inviting Banana Cream Pie

Shows the sweet side of raw food. (By Terces Engelhart with Orchid)

Black Forest "Strata"

Lambic and dried cherries are high notes in this deconstruction of the classic German dessert. (By Aida Mollenkamp)

Fragrant Blueberry Jam

Packed with a punch berry, this jam is tasty enough to eat off the spoon. (By Kate Ramos)

Sweet Chile Dipping Sauce

A quick, versatile Korean chile sauce. (By Kate Ramos)

Tiramisu Dip

All the flavor of the airy dessert but none of the hassle. (By Aida Mollenkamp)

German Chocolate Cake

Layers of sweet chocolate cake with toasted coconut and nuts topped with light vanilla buttercream. (By Adela Jung)

Rhubarb and Strawberry Compote

A classic springtime pairing with a hint of lemongrass. (By Aida Mollenkamp)

Christmas Coconut Cake

Three white cake layers covered with a light snowfall of flaked coconut. (By Rebecca Rather)

Vanilla Malt Frosting

Classic frosting with a kick of malt. (By Aida Mollenkamp)

Turkey Two Ways (Roasted Breast and Legs Confit)

A gourmet’s alternative to a plain old roasted bird. (By Max La Rivière-Hedrick)

Chocolate Coconut Sherbet

A nondairy dessert that’s nice and creamy. (By David Lebovitz)