This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red.
This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.
These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.
Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.
Puréed beets bring color, sweetness, and an irresistibly moist texture to this cake. To retain the dessert’s red color, use regular unsweetened cocoa powder, not Dutch processed. Chocolate extract (found in the baking aisle with other extracts) delivers extra chocolate intensity, but omitting it won’t ruin the recipe.
Stretch those poolside summer days well into autumn with these cocktail-inspired treats.
These dense, fudgy brownies have a jammy backdrop, and tiny blackberry seeds add a surprisingly pleasant texture. À la mode options include sorbet to bring out the blackberry flavor or a classic vanilla soy ice cream.