This is an easy dessert, it’s straight from the box (ssshhh don’t tell anyone). We fancy it up by baking it in a beautiful rose muffin pan, adding a little fresh citrus zest and drizzling it with delightfully easy homemade strawberry sauce.

This is my favorite chocolate chip cookie recipe. My mom gave it to me when I went off to college and it helped me make lots of nice friends!

Years later I tasted a fabulously delicious cookie at a friend's house. Oh, fickle heart, I asked her for the recipe. And when she handed it to me I started laughing--it was my mom's!

One summer, during a particularly brutal heat wave, my friend Rachel called me up with a suggestion for some sweet relief. She had concocted a simple raspberry-mint syrup (“It’s so easy!”) and drizzled it over chilled honeydew. Not only did it make a delicious and refreshing snack, but it also quickly became a dessert staple at her summer shabbos table.

The wonderful thing about this syrup is that it can be used in so many ways: Toss it with cubes of crisp melon, drizzle it over plain yogurt or sour cream, use it as an ice-cream topping, or strain the seeds and mix it into your favorite sparkling soda water to make an Italian soda. It’s also easy to create variations—just substitute strawberries or peeled peaches for the raspberries and you have a whole new flavor.

Most chocolate dessert recipes call for a pinch of salt to bring out the flavor of the chocolate. I decided to make the pairing more obvious and let the sweet and salty flavors really play off each other by sprinkling crunchy fleur de sel over rich dark chocolate.

Fleur de sel is a special kind of sea salt harvested in France. You can use kosher salt instead but I prefer sea salt for its intense, fresh flavor. The almonds help transform the crostini from a dessert into an appetizer (the excuse being that they’re a protein). Because Marcona almonds can be difficult to find, I recently substituted cashews drizzled with olive oil and the results were amazing!

This decadent dessert is perfect for Shavout. The sweet and gooey apples are nestled in a slightly salty, crispy crust, and the cheddar cheese gives the dish a little extra kick. Deep dish pie is messy, so be prepared to scoop out servings with a big spoon instead of attempting to cut neat slices. Enjoy!

This sweet, seemingly seasonal dessert can be made year-round thanks to the miracle of frozen fruit. It’s a fun alternative to the more traditional apple crumble, and can be served room temperature or warm, topped with whipped cream or vanilla ice cream.

Summer is the perfect time to make this free-form tart. It’s a casual but sumptuous dessert, bursting with the colors and flavors of summer fruits. The dough is easily made in a food processor, the dish can be made without a tart pan, and the simplicity of this dessert allows the fruit to shine.

I prefer to make this tart with ripe summer stone fruit, such as peaches, nectarines and plums. They’re full of vitamin C and dietary fiber, and are in abundance at every farmer’s market, supermarket and corner fruit stand, with their panorama of colorful skins just beckoning for you to reach out and grab them. Enjoy the delights of summer fruit while they last, because as soon as fall is upon us, that sweet, sticky juice running down your chin will be nothing but a memory!

Purim is never Purim without hamantaschen, and there is nothing like home-baked hamantaschen. Follow this recipe, along with expert cookie-baker Amy Jacobs's tips, for delectable treats you'll want to share with family and friends.

This rich, warm cake is perfect for autumn holiday meals. The simple recipe turns out an elegant dessert for your Rosh Hashanah or Succot table when you use a tabe pan or bundt pan. Use green apples and the tartness sings out against the sweet, spicy cake.