Author: Debra Ponzek
Sorghum-Bourbon Pecan Pie
Author: Rick Rodgers
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Author: Damon Lee Fowler
Author: Michael Fagnoni
Author: Blythe Boyd
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Author: Toni Tipton-Martin
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Author: Ted Allen
Author: Linda Archer
Author: Elana Amsterdam
Author: Tracey Seaman
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Author: Ari Kolender
Author: Shirley Nielson
Author: Molly Moore McCormick
Author: Bruce Aidells
Preheating the baking sheet will help the squash sizzle and sear as soon as it hits the pan rather than steam and stick.
Author: Christina Chaey
Author: Jeanne Thiel Kelley