Garlic and rosemary infuse this tender pork loin with flavor as it roasts, but it’s the crispy, salty prosciutto scattered over the top that makes the dish.

No crumbly oat topping on this Old Fashioned Apple Crisp. Instead, a brown sugar, pecan-studded batter forms a cake-like cap that encloses the soft, cinnamon-scented apples underneath.

Use leftover blueberry sweet rolls, or slices of brioche slathered with blueberry preserves, to make this pillow-y soft, crusty-topped, cinnamon-scented Blueberry Bread Pudding. A drizzle of cool, creamy vanilla Crème Anglaise is the finishing touch.

We took a day trip to Newport on a sparkling early fall Saturday, but were home in time for an evening on the deck and an easy/special menu of grilled chicken, salad, and an intoxicating vanilla-scented peach crisp.

Warm Mediterranean spices season these delicious and different grilled beef pockets, served with a cool, tangy yogurt sauce and a medley of grilled late-summer vegetables.

Sweet, creamy-textured, pan-seared sea scallops rest on a medley of fresh corn, red pepper, onion and smoky bacon in a silky, slightly-spicy sauce.

Peaches and vanilla are a match made in heaven. In this intoxicating Peach-Vanilla Crisp, perfect late summer peaches are spiced with a triple dose: vanilla extract, vanilla sugar, and vanilla ice cream on top.

A hurricane blew away my plans for a nice relaxing vacation, but being stuck at home gave me plenty of time to play in the kitchen. The result: this Tex-Mex/American menu of queso dip, barbecued baby back ribs, and blueberry pie.

The taste of summer, this Blueberry Pie is bursting with plump native berries baked to soft, juicy sweetness with subtle hints of lemon, cinnamon and nutmeg.

This addictive queso dip is extra creamy, warm and spicy, and takes about as much time to make as it does to open a bag of tortilla chips and mix up the Margaritas.