Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
This cake is a North Fork Valley favorite in zucchini season.
Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998).
Feta cheese and zucchini squash are the focus of this savory pie.
This refreshingly sweet dessert is a variation of a typical Mexican treat.
Our recipe for this unusual but typically Niçoise pastry is based on the version from Mireille Johnston's The Cuisine of the Sun.
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
This “cake” is a creative way to serve the bitterly delicious eggplant.
Kick back and relax with his simple, Mediterranean-inspired early summer grilling menu.
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