Nut

These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.

This delicate, floral-scented chocolate showcases lavender. To harvest fresh lavender, select the freshest-looking flowers with the fullest color. Immerse all the blooms in water a few times to remove insects and soil. Then lay the flowers on towels and pat dry or gently spin dry in a salad spinner.

I made a beet ravioli dish for the restaurant menu when we first opened, and it remained popular for quite some time. Our regulars weren't at all happy when we finally took it off the menu. On special occasions, such as Valentine's Day, we've brought back variations on that beet ravioli, sometimes using cookie cutters for hearts or other sweet shapes. If you can find them, candy-striped beets are beautiful and unique, or try using golden beets, or even a combination of all three.

My biggest challenge to date has been making cupcakes for a six-year-old's birthday party. This recipe, the result of many trials and taste My biggest challenge to date has been making cupcakes for a six-year-old’s birthday party. This recipe, the result of many trials and taste tests, was a huge hit with the kids, who are always our toughest fans. Packed with coconut for electrolytes, lemon juice for vitamin C, and bananas for potassium, these little gems keep us feeling great.

Even self-described mushroom haters are surprised by how much they love these burgers! Because there’s no use trying to improve perfection, I just had to include this recipe, a slightly modified version of Dreena Burton’s from The Everyday Vegan.

Chile "poppers"—just pop 'em in your mouth—are on many restaurant menus, and they're easy to prepare in your own backyard. They need to smoke at a higher temperature so the bacon wrapped around the outside of the chile gets cooked through. Although higher-heat smoking is technically not considered low-and-slow traditional barbecue, it does have its place in recipes like this one (and for people who use a ceramic smoker, which automatically smokes at a higher temperature). At a lower temperature, the bacon won't crisp up. You can also use this technique to smoke other bacon-wrapped appetizers like shrimp, water chestnuts, or green bean bundles. If you like, substitute goat cheese, garlic-and-herb cream cheese, or even pimiento cheese spread for the cream cheese and cheddar. You can also use almonds or walnuts instead of the pecans, or omit the nuts. These poppers are so addictive that you can make a meal out of them! They are slightly fiery, but even friends who describe themselves as heat-intolerant have devoured these and raved about them. Jalapeños of any size will do, but the bigger ones hold more flavor and are easier to fill with cheese. I use a swivel-blade potato peeler or a paring knife to core the peppers. And remember to wear disposable food-handing gloves when touching fresh jalapeños, because oil from hot chiles will stick to your heands. If you rub your eyes or other sensitive areas after working with the chiles, it can be painful. If the chiles are mild, however, gloves aren't necessary. You can buy metal chile popper racks, but you can also use cardboard egg carton. At 350°F, the carton won't burn and you can simply throw it away when you're done. Another big plus to using an egg carton is that the carton absorbs bacon fat. This means no grease flare-ups. You can enhance the hickory or maple wood smoke flavor in the bacon by using that type of wood for your fire, or you can add a little different flavor to your poppers by using apple, oak, or pecan. Suggested wood: Hickory or maple

This frozen dessert has the creamy texture of softened ice cream—but doesn't require an ice cream maker.

This rustic take on a peach crumble couldn't be easier: Halved peaches are topped with a quick mixture that includes amaretti, almonds, butter, flour, and sugar. The crunchy topping is a nice contrast to the warm, tender peaches.

Here's a terrific new version of the classic melon-and prosciutto-pairing. For added color, use a mix of different melons.

Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.

A simple, delicious summer dessert with nectarines.

Although this main-course salad sounds suspiciously Waldorfesque—it includes walnuts, celery, and apple—the fresh vinaigrette gives it a modern flair that sets it apart from its mayonnaise-dressed muse.

You'll want to scarf down these little cornucopias down as fast as you can make them.

My son's teachers beg me to make this cake for his snack day at school. It isn't too sweet, and it has a moist, dense texture from the carrots and pineapple. It's also one of my most popular cakes at weddings and parties. When I make it at home, I throw more things into the batter—for example, a handful of pumpkin seeds or toasted pecans if I have them lying around. The beauty of this recipe is that you can increase the spices or omit the nuts, and it will still taste great.

Praline, a southern candy, forms the top of this showstopping cake.

These brown-sugar brownies have a lovely cakey texture. For an extradecadent dessert, top each blondie with a scoop of ice cream, drizzle with caramel or chocolate sauce, and sprinkle with peanuts.

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs cooks glorious grilled dishes such as grilled shrimp with fiery lemongrass sambal, Balinese grilled chicken, and whole grilled fish with makrut lime leaves.

A sprinkling of sweetened coconut tempers the tangy lime filling.