These easy oven fries are delicious on their own or with a lime-maple drizzle.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

Walnut streusel with a shortbread crust borrowed from the Honey Pie recipe in The Beetlebung Farm Cookbook.

Pears take on a golden color and a deep flavor when you baste them with a combination of honey, butter, and spice while they’re roasting.

Serve this hearty gratin with grilled bluefish or roast chicken. Sit outside. Sip something cool. Tell stories. Have seconds.

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Use this simple recipe as a side dish or as a component in tacos, quesadillas, risotto, toasts, and more.

This fall-fruit and vegetable combination is a lovely filling for a savory Rustic Tart.

Choose your favorite fall fruit or summer berry to fill a Rustic Tart.

Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method.