Chocolate Banana Blondies – Would you believe these are called blondies? From the new Guittard baking book.

Vin Santo cakes studded with autumn grapes.

Bryan Voltaggio’s decadent baked apple sauce.

Scones made with the most ancient wheat variety around that’s safe for those who are gluten sensitive (though not celiacs).

Going bananas for banana upside down cake.

Argentinian Chimichurri sauce served on Porterhouse Steak

Chocolate chunk cookies- with chicharrones in them.

Preserving a taste of summer in strawberry-rosemary jam.

A new take on tabbouleh- this one is made with fresh summer strawberries.

Leave it to Dorie Greenspan to come up with this dazzling blueberry tart with an unexpected ingredient.

Can you stand another kale salad? You can if it’s one this delicious, made with Spanish flair.

An unusual use for your waffle iron — yes, cooking tofu.

A crunchy, juicy strawberry crisp you’ll want to enjoy for dessert or even breakfast.

Greek frozen yogurt made at home. So simple and so sublime.

It looks like a brownie, tastes like devil’s food cake, but has a bouncier texture. Presenting chocolate butter mochi.