It’s been unseasonably hot all summer. While some parts of the garden are less than thrilled, over in the blueberry section, the mood is quite appreciative. With the bushes busting out, this Bon Appetit recipe for blueberry galette with a pecan crust seemed like just the dessert for a little summer garden party.
As I sit in the springtime garden writing this, happy birds are playing in the bird bath, flowers are bursting into bloom, and the air smells sweet and fresh. Truly a wonderful spring afternoon. In celebration of the season, our rhubarb theme continues, this time with a new twist on the popular apple tart tatin. Caramelized rhubarb is topped with batter and baked in the oven, for a straightforward and delicious springtime dessert, in this recipe from Saveur.
It’s rhubarb season in Seattle. That special window of time when strawberries and rhubarb coincide and you must make all manner of special desserts to fully enjoy the moment. This flexible two-part slow-cooker cobbler from epicurious lets you make the rhubarb part in advance, if you like, and then bake the lemony biscuits at the time of your rhubarb celebration.
These chewy chocolate cookies from Bon Appetit also happen to be gluten-free. They have shockingly few ingredients and, with the exception of the cacao nibs, you likely already have everything on hand. If you can get cacao nibs in your area, definitely do. They add a richer favor and a fun crunchy texture. But if you don’t have them around, don’t let that stop you from making this super simple cookie recipe.
Chewy, sweet molasses cookies with a bite of ginger. A little glass of milk. Napkin (optional). Perfection.
We love the complex flavors of this bark recipe from Bon Appetit: the earthiness of the cacao nibs and coffee + the sweetness of the cherries and chocolate + the saltiness of the crumbled saltines and sea salt flakes. The flavors may be complex, but making these cookies is easy.
Lynne Rossetto Kasper’s Splendid Table is one of our favorite radio programs. And Yotam Ottolenghi is one of our favorite chefs. So when we found this recipe by Mr. Ottolenghi, on Ms. Kasper’s website, we had to make it. These are flipping easy – very few ingredients and very few steps. If you need a cookie that wows, and you need it now, this is the cookie for you.