Classic Skillet Cornbread

This classic cornbread is made in a piping hot cast-iron skillet, which gives it a delicious dark brown crust. Fresh sweet corn adds texture and a taste of late summer.

Preparation order is key to keeping this dish quick and easy. Once you have the steps down, this cornbread can be whipped up in moments!

Mini Peach Tarts

These late summer mini peach tarts use super ripe peaches and a minimum of ingredients for a subtle, sweet flavor that really lets the peachiness shine through.

Yields 40 mini tarts

Perfect Pie Crust

Please, never buy another pre-made pie crust again. Perfect pie crust is easy to make once you know how, especially if you keep your ingredients simple. And guess what; you don't need anything more than flour, salt, butter, and water to make a crust that is tender and flaky. I learned how to make my crust from The Fannie Farmer Baking Book (I recommend picking up a copy — this book is great for getting down the basics and is a virtual encyclopedia for anything you've ever wanted to bake). This recipe is my adaptation after years of experimenting and yields enough dough for what I call "two-crust plus" — a two-crust pie dough with plenty of overhang for crust decorations or "oops" moments.