Elegant in its simplicity, this Raspberry Custard Kuchen is a beloved German-Scandinavian classic that bridges the best of cake and custard. The buttery crust provides a delicate base for a creamy vanilla custard studded with tart, juicy raspberries. It’s not overly sweet—just rich enough to feel indulgent while still light and refreshing. This versatile treat...Read More

This Chilled Summer Fruit Soup celebrates the peak of the season — when peaches, berries, and other farmers market fruits are at their juiciest and most flavorful. Light, refreshing, and naturally sweet, it makes a stunning brunch starter or a show-stopping dessert on a warm day. A splash of raspberry liqueur deepens the flavor, while...Read More

“I have made this cake countless times with butter. It is easy to assemble and always garners raves from guests. Now I have a new way of making one of my favorites—using olive oil instead. A delicate olive oil mimics the flavor profile of the butter version of this cake, although the oil adds an...Read More

“These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor. They are perfect to serve with tea, milk or lemonade. I make several batches to divide up and tuck into pretty decorative boxes or tins I’ve lined with pastel tissue paper. Be prepared to share the recipe...Read More

It was impossible to decide whether to buy nectarines or peaches at the Farmers Market several weeks ago, as both were so incredibly sweet, juicy, and flavorful. So I bought some of each, and made a fabulous pie with them! Nectarines have a little more natural acidity than peaches, whereas ripe peaches are full-on sweet....Read More

This classic cobbler recipe — adapted from baking legend Flo Braker — is a true summer treasure. Perfect during olallieberry season or made with any mix of blackberries, boysenberries, or seasonal fruit, it captures the essence of homemade comfort. Sweet, tangy berries bubble beneath a golden, tender biscuit topping for the ultimate warm-weather dessert. Taste...Read More

This Cuban-style flan has a luscious, creamy texture that’s firmer than traditional custard, thanks to the addition of cream cheese. Its glossy caramel topping and hint of vanilla make it both comforting and sophisticated. Serve chilled with fresh tropical fruit in summer, or with warm sautéed bananas and rum sauce in cooler months. INGREDIENTS: Caramel...Read More

Every summer, Elena Salsedo, former owner of Sweet Elena’s Bakery & Café in Sand City, celebrates the market’s bounty with this rustic, buttery Summer Fruit Kuchen. Lightly sweet and golden, it’s the perfect way to showcase ripe apricots, cherries, plums, or berries. The tender whole wheat pastry and caramelized edges make it as welcome at...Read More

You know that saying, “Easy as pie”? Well, this Rhubarb Crumble is even easier — and every bit as comforting. The recipe comes from winemaker Jeff Emery, who shared it over the phone the old-fashioned way: a handful of ingredients, a few casual directions, and the friendly promise that “you get extra points for serving...Read More

This Rhubarb Custard Pie is a classic example of the humble yet unforgettable desserts found throughout the rural South — simple, pure, and deeply comforting. Tender rhubarb brings its signature tang, perfectly balanced by a silky, lightly sweetened custard that bakes up golden and fragrant inside a flaky, homemade crust. The result is a pie...Read More