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Serve these buttery treats warm at Sunday brunch, paired with slices of fresh melon and chilled hibiscus tea mixed with sparkling water.

This simple dish is great scooped on pancakes for breakfast, as a side dish with lunch and dinner, or topped with frozen yogurt for dessert.

You can substitute strawberries, peaches, blueberries or cherries for the raspberries in this show-stopping dessert.

Fresh sardines are becoming more widely available. They taste completely different from any canned sardines you have ever tried.

This hearty and delicious cold-weather soup is full of liver-friendly ingredients to help detoxify your system.

Studded with hazelnuts and brilliant cranberries, this pumpkin pie is a colorful break from the traditional version.

This super-simple Persimmon Pie—a Southern favorite—has a rich, creamy texture with a minimum amount of fat.

Bottled pomegranate juice is available at many specialty stores and supermarkets. To make your own, place pomegranate seeds in a blender and pulse gently to just break the juice sacks, but not enough to pulverize the seed pits.

Juicy figs laced with fragrant spices star in this pie, memorable for a taste that is savory rather than sweet.