- Pears with blue cheese and walnuts
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Cookbook author Ann Evans gives the classic combination of pears, blue cheese and walnuts a twist by roasting the pears. "Roasting them slowly with butter intensifies their natural buttery flavor and helps to cook them to juicy spoon-softness," she said.
- Lemon blueberry bread
- Blueberries add a juicy burst of color to lemon-yellow loaves.
- Lemon glazed persimmon bars
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Self-proclaimed "persimmon nut" Jean Brine has been collecting and testing persimmon recipes for about 50 years. Her cookbook, "Perfectly Persimmon" (Morris Press Cookbooks), offers 1,010 ways to enjoy Fuyu and Hachiya varieties in sweet and savory dishes.
- Lemon pie cookies
- Easy as pie? That's a perfect description for these cookies!
- Triple chocolate chip cookies
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What's not to like about a cookie that boasts three kinds of chocolate chips and strikes a perfect balance between sweet and salty? Mike Thiemann's new pastry chef, Rebecka Woodsford, created the treats.
- Lemon bars
- These rich, luscious lemon bars taste best after they've been chilled--if you can wait that long!
- Apricot pistachio chardonnay sandies
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- Dense, buttery sandies are similar to shortbread cookies. This version, from the kitchen of Napa bakery owner Alexis Handelman, incorporates the unique taste and texture of grapeseed flour.
- Anise hyssop ice cream
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Anise hyssop, a perennial in the mint family, adds a refreshing flavor to vanilla ice cream. Substitutions include mint, sweet marigold, lemon verbena and lemon balm.
- Lemon-rosemary bars
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Rosemary in lemon bars? Absolutely! The flavors complement each other nicely, Laurie Figone says.
- Timaree's sweet vanilla dip
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- Think vanilla, think caramel, think creamy and sweet…. Now, make this recipe! That's the advice of dietitian Timaree Hagenburger, who created this dip from 100 percent whole food. It's great with sliced apples or on nut butter sandwiches in place of jelly.
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