13 best method rhubarbs

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Chestnut Rum Chess Pie

Inspired by Phila Hach’s Chess Pie origin theory, in which she said that the name “chess” comes from older recipes that used chestnut flour, I decided to play around with the idea of a chess filling flavored with chestnuts. With the warming flavors of the rum and spices, this pie is great during the autumn and winter—which is also when fresh chestnuts are available!

Lemon Meringue Pie

The combination of silky meringue and tangy, jiggly lemon curd is timeless and practical—the number of yolks in the filling matches the number of whites in the meringue. A poppyseed crust and meringue adds a pleasing texture and a bit more complexity.

Tomato Ricotta Pie

This pie comes together quickly and easily and is perfect with a side salad for a casual summer brunch. Like any pie, its flavor is completely dependent on the quality of produce you use, so seek out the most vibrant and flavorful tomatoes you can find! It’s especially pretty when you use more than one color of tomato on top—have fun layering purple, yellow, and deep red slices.

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Brandy Berry French Toast Casserole

This challah French toast gets its perky, rise-and-shine vibe from a top layer of egg, orange zest, and brandy.

Sesame-Ginger Soba Noodle Salad

These sesame noodles make a simple side dish or main meal served hot or cold. You can use a variety of vegetables in this dish, but try it with shiitake mushrooms.

Frybread Navajo Tacos

Navajo tacos are served open-faced and enjoyed with a knife and fork. This is a no-knead frybread, made with only four ingredients.

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Rhubarb Fool

Such a simple and yet versatile dessert, this fool depends on a gentle hand and a pretty, clear dish or glass. Originally, fools were made with a cooked custard folded into the prepared fruit. Over time, the recipe has evolved into this modern version, replacing the custard with whipped heavy cream. Tart fruits work best in this dessert because you need a deep, sharp flavor to shine through the richness of the heavy cream.

Apricot and Walnut Streusel Bars

Every summer, I inevitably end up with overripe apricots. These bars are more delicate than similar versions because this quick homemade jam contains less sugar (and more flavor) than store-bought jam. The nuttiness of the whole wheat flour and walnuts along with the candied ginger makes a flavorful crust, and a perfect contrast to the tart apricot filling.

Bittersweet Chocolate Tart with Blackberries and Basil

This tart came to me during the heat of summer, when basil was overflowing the buckets of one stand at the farmers’ market, and right next door was the berry farm stand stacked high with flats of blackberries. I bought some of both and went home and created this distinctly summer tart.

Strawberry-Lime Layer Cake

One of my most requested desserts, this cake’s components are simple to make and a joy to eat. A perfect genoise, stepped up with a rich mascarpone filling, roasted strawberries, and a hint of lime. The flavors meld nicely to create a lovely spring dessert, worthy of showcasing at the table before you cut into it.

Peach Mousse

Fruit mousses are inherently French and not all that common in home kitchens. This is surprising, considering how easy they are to make. They perfectly showcase the true flavor of the fruit and, as in this recipe, they need no help from other flavors. Just pure peach. Pick your favorite peaches for this mousse and be sure they are ripe and flavorful.

Plum-Lavender Crisp

Plums pair beautifully with lavender. When used judiciously, it creates an enhanced flavor that is slightly floral. Your guests may try to guess what the other flavor is in the crisp without thinking they’re eating their grandmother’s soap.

Cranberry and Bay Upside-Down Cake

Living in a cranberry state, I want to use them all the time. With their deep red color and tart flavor, these easy-to-use berries make striking desserts. Upside-down cakes always need a fruit that can stand the heat at the bottom of the pan, and cranberries carry it off. The bay is an added flavor that shouldn’t overwhelm, but just add an interesting touch of earthiness and mystery.

Classic Lattice Blueberry Pie

I think blueberry pie is a truly American dessert, maybe because blueberry tends to satisfy most palates. Remember that berry pies need to cool completely before serving in order to set the filling. I like my pie to slump slightly when it’s cut. If it stands up straight, I immediately think, “Too much thickener.” Great berry pies are full of berries and just enough thickener to hold them together.

Almond Cake with Warm Citrus and Thyme

This is another near and dear recipe of mine—one that I could enjoy every week. The marrying of various warm citrus (some sweet and some sour or bitter) with an herb is intoxicating. The flavors pair well with this almond cake, which is really a classic frangipane baked as a cake. Make the cake a day ahead for ease of putting it together later. The fruit sauté, like others in this book, is quick and simple.

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