Nothing says “holiday season” quite like a boozy pie. Now you can bake Random Order’s delicious, decadent coffee liqueur pie at home. Or pick one up this season at their Portland-based bakery and cafe!

Irresistible and refreshing, this cider sorbet will taste as good as the cider you use.

Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!

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.

The ingenious Salt & Straw ice cream crew has created a dandelion sorbet to make your hours of weeding extra rewarding!

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.

Four easy, quick and scrumptious ways to cook figs.

A beautiful sorbet to highlight an often overlooked fruit that is very popular in Russia.

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

This barely sweet, deep purple concentrate is the flavor essence of the rare blackcap, or black raspberry.

This quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.

From the Mennonite cookbook, Simply in Season.

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

Serve this spicy, delicious compote on cake with whipped cream, or over ice cream, yogurt, or your morning oatmeal.

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.

Any kind of sweet plum—from Italian prune to Greengage—makes wonderful, vividly colored ice cream.

This pie is as simple and delicious as can be.

This panna cotta is made with Nancy’s Yogurt in honor of the 50th anniversary of Springfield Creamery, the maker of Nancy’s.

A refreshing sorbet made with rhubarb simple syrup.

Ellen Jackson’s adaptation of a recipe in James Beard’s bible, Beard on Bread.

Leftover hunks of chocolate make a fantastically easy and luscious homemade chocolate fondue.

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.

In the food processor, frozen cherries make a wonderful sorbet.

Hot summer days are ahead. Treat yourself to a glass of pure, minty refreshment, and enjoy it while it lasts.

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.

This ice cream is Philadelphia-style, which means that instead of a custard base, it’s made simply with blueberries and cream.

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.

A warm, juicy peach with icy raspberry granita is a great way to celebrate summer.

From Elizabeth Montes, Sahagún Handmade Chocolates

From Amy Rogol, Pastry Chef, Screen Door

From Heidi Yorkshire’s Recipe File

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.

An excellent accompaniment to warm apple pie.

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

From Pear Bureau Northwest

Recipe from Evelyn Franz, Papa Haydn

Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”

Mio Gelato chef Bob Lightman shares his recipe for refreshing, fruity gelato.

Pete Petersen shares his grandmother’s cobbler recipe.