Grape and Grappa Focaccia (Schiacciata con l'uva)

Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest.

Roasted Beet and Chèvre Grilled Cheese

The famous salad duo gets warm and toasty.

Chocolate Icebox Cake with Mascarpone and Blackberries

A rich, easy, no-bake dessert that combines chocolate wafers and blackberry liqueur.

Creamy Rice Pudding with Broiled Plums

Plums get sprinkled with sugar, broiled until their skins are blistered, and then nestled in orange-scented rice pudding.

Pluot-Amaretti Trifle

Layer upon layer of custard, cookies, cream, and fruit.

Citizen Cake Rum Butter Cake with Key Lime Cream and Tropical Fruits

A fun cake from San Francisco chef Elizabeth Falkner.

Savory Egg Pudding

A creamy pudding, like a crustless quiche, filled with potatoes, herbs, and leeks.

Vegan Fluffy Buttercream Frosting

A light and delicious frosting, and guess what? It’s vegan!

Spiked Apple Galette

A drizzle of Calvados doubles the apple flavor.

Fragrant Blueberry Jam

Packed with a punch berry, this jam is tasty enough to eat off the spoon.

Five-Spice Roasted Chicken

Roasted chicken gets a punch of flavor from an aromatic marinade.

Lemon Pound Cake

This golden, rich cake benefits from a generous amount of butter.

Lemon Meringue Pie with Graham-Cracker Crust

Tart and sweet, rich and light: a great summer pie.

Chopped Fava Bean Crostini with Pecorino

With lemon, mint, and black pepper.

Upside-Down Banana-Coffee Tart

Kind of like a tarte Tatin made with bananas and coffee.