This easy but spectacular raspberry tart has a bittersweet chocolate cookie crust, lighter-than-air raspberry cream filling, and the tart tang of fresh raspberries drizzled with a thick, glossy, raspberry glaze.

Soft baby greens topped with slices of tender chicken, crumbles of tangy goat cheese, chewy dried cherries, crunchy walnuts and a drizzle of syrupy fig vinaigrette.

Gooey, buttery, cinnamon-laced, drenched with caramel topping and scattered with crunchy pecans, Sticky Buns are the ultimate breakfast roll.

This soft, sweet, buttery dough makes the best rolls (sandwich or dinner-sized), cinnamon bread and, of course, Sticky Buns.

Nothing’s quite as festive for breakfast as this Cranberry Pecan Streusel Coffeecake – moist and sweet/tart, flavored with a hint of orange and topped with a thick layer of buttery streusel and crunchy pecans.

Old-fashioned Christmas cookies from my grandmother’s recipes aren’t fancy or trendy, but they still taste the best, and it wouldn’t be Christmas without them.

Chocolate Peppermint Brownie Cookies are intensely chocolate-y with a rich fudgy-ness that puts brownies to shame, and a festive hint of peppermint for the holidays.

Why have cheese and crackers when you can have crackers made out of cheese?  Buttery, flaky, and tangy from aged Gruyere, these crackers are enough all by themselves.

I’ve got all the tips for making a classic Pumpkin Pie that’s rich and creamy, silky smooth, and subtly spicy.

Vinaigrette is the perfect recipe for riffing.  Start with the basic recipe and then try one of my variations, or make up your own.