This cookie strikes the perfect balance between crispy and chewy.

This tart is at once familiar, strange and incredibly delicious. The bottom crust is crunchy like a shortbread cookie, the oat crumble topping is fluffy and buttery, and the plums are deep and rich.

An intensely flavored treat to go with your mid-morning cup of coffee, this shortbread packs a delicious punch with the combined flavors of vanilla, nuts and freshly-ground coffee beans.

This cookie is a hybrid of several of Ellen Jackson’s favorite recipes—one for Squashed Fly Cookies, one for Fig Sandwich Cookies and one for fresh fig spread—all rolled into one delicious package.

Locally roasted nuts are the star in this gluten-free cookie made from pantry staples.

From the Mennonite cookbook, Simply in Season.

A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.

For Dia de Los Muertos, families make sugar skulls and tenderly letter the name of deceased relatives on the forehead in commemoration.

This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries.

A hidden layer of cream cheese offers a tangy, creamy addition to this pie’s berry filling.

This pie is as simple and delicious as can be.

Apples with quince are a taste of heaven.

This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.

This breakfast version of clafouti–an egg-rich pancake–is bright, thanks to lemon zest and fresh berries. It’s just right for Sunday mornings with a strong coffee at its side.

This recipe, inspired by Anna Thomas, author of The Vegetarian Epicure, is meant to feature frozen blueberries during the out-of-season months.

These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts.

Want to indulge in something too good for words in your own kitchen? Try these crispy fritters from the adorable Huckleberry Cookbook.

Raspberries are ripe! Overwhelmed with your short-lived backyard abundance? Pix Patisserie offers this delicious solution…

This new take on summer tart uses almond meal, ripe apricots, and a healthy dollop of crème fresh.

Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese.

Make a double batch so that you have a stash in the freezer. There’s nothing better when you’re in the mood to bake a pie, tart, or galette.

From Amy Rogol, Pastry Chef, Screen Door

Serve this sweet, saké-infused sorbet in martini glasses, with crispy cookies for dipping.

From Chef Joseph Carey, In Good Taste Cooking School

Peach pie will always be the essence of a summer fête, gift-wrapped in flaky pastry.

These mostly fruit muffins come together in a flash if you do some of the steps in advance.

From Gene Sato, Chef, Deschutes Brewery and Public House, Portland, Oregon

From Pear Bureau Northwest

Southpark pastry chef Laura Widener shares her recipes for Southpark’s healthy, house-made, all-natural dog treats.

Pete Petersen shares his grandmother’s cobbler recipe.