Epicurious

My grandma "Sweet Pea" was considering sharing her persimmon pudding recipe with Epicurious, but was afraid some Yankees wouldn't understand it. This pie is just as sweet though, and very simple to prepare.

My mom used to make this recipe for class bake sales when I was in elementary school, and it was always a huge hit with the other kids (and teachers). She uses mini-muffin tins for petite, cute, and delicious little cheesecakes.

Key lime pie, with its tangy custard filling and pastry crust, was popular in the Florida Keys at the turn of the century. The pie eventually evolved to include the graham-cracker-crumb crusts created in the thirties. We’ve layered all the components in wine goblets.

This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

Can be prepared in 45 minutes or less.

I appreciate a good lasagne but hate the work and time involved — precooking the noodles, layering the dish, and baking it for an hour. So I came up with this uncomplicated spaghetti recipe which combines all the elements of a good lasagne without the trouble.

Swiss Chard a l'Italienne Swiss chard is a rare gift of winter, and this is my favorite way to eat it. You can use this as a base and add tomato sauce, cheese, or hot peppers.

The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.