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Greg Patent

  • Recipe

    Classic Key Lime Pie

    This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute…

  • Recipe

    Apple Upside-Down Cake

    The flower pattern that’s revealed once this cake is inverted will be defined best by an apple that holds its shape. A sweet variety will complement the nutty brown butter…

  • Recipe

    Curried Parsnip and Apple Soup

    Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and…

  • Recipe

    Apple and Escarole Salad with Blue Cheese and Hazelnuts

    Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy…

  • Recipe

    Apricot-Raspberry Buckle

    A buckle is a kind of crumb cake, usually topped with fruit and a streusel topping. This version features a rich yellow cake batter with fresh apricots and raspberries, both…

  • Recipe

    Spiced Peach-Blueberry Pandowdy

      A pandowdy (sweetened fruit baked with a topping of dough) dates back to Colonial times. This simple dessert probably came about when a housewife had a lump of dough…

  • Recipe

    Plum Cobbler with Swirled Biscuit Topping

    Rolling the dough with a cinnamon-sugar filling gives the topping to this cobbler gives it a gorgeous appearance. The flavors are most intense with Italian prune plums, but you can also use Santa…

  • Recipe

    Apple Brown Betty with Rustic Crumbs

    This dessert is best when very fresh, but it’s also quite good reheated the next day for breakfast.

  • How-To

    Updating American Fruit Desserts

    New toppings and summer fruit combinations give a fresh spin to these homey classics

  • Recipe

    Lemon-Cream Cheese Frosting