When I was a little girl, my friends and I would break off stalks of rhubarb and dip the raw ends into the sugar bowl, then bite off the sugary tip and squeal with delight over the overpowering tartness of the rhubarb. It was like biting into a lemon. That intense...

Here is a nutritious dessert with a distinct fruit flavor that you can make 24 hours in advance. The apricots provide an interesting tartness, and the oatmeal and walnuts give it a deliciously crunchy topping. SERVES 4 TO 6 6 ripe but slightly firm pears (preferably...

This classic American dessert is a favorite of mine, but it must be well spiced and have a rich, crunchy topping, as it does here. I have found that almost any variety of apple will do (except Red Delicious they're too mealy); if the apple is crisp and fresh and...

This is a very pretty dessert. Dark red spicy wine colors the pears and makes them deep maroon on the outside while they remain white within. They are especially light and flavorful and are wonderful served after a rich meal. SERVES 4 4 ripe but slightly firm pears...

These are my idea of a great chocolate-chip cookie crisp, buttery, and very chocolaty. You had better hide some of these if you don't want them all eaten in one sitting. MAKES 4 TO 5 DOZEN 2 cups (12 ounces) semisweet chocolate chips 1 cup (2 sticks) butter, softened...

These are the prized cookies of my childhood. My mother, Rita, would make large batches of these crisp, buttery cookies, and it was a challenge for all of us to control ourselves and not overindulge. Even now when I visit her, this is the one dessert I look forward...

(pictured with Chocolate-Dipped Strawberries) Crisp, light, buttery, and richly flavored, these cookies could perhaps be equaled but not surpassed. I think they make a wonderful dessert, especially when served on a decorative platter with a side dish of fresh fruit or...