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Peach, Rhubarb & Ginger Crisp

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In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Outrageous Macaroons

These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers' market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.