This recipe was inspired by chef Peter Pastan's recipe in Food and Wine Magazine, October 2008. Côgnà (pronounced Cōō-gna) is a Piedmontese conserve traditionally made with red wine must and fall fruits and nuts, typically hazelnuts and/or walnuts.

Crisp, flaky puff pastry. Garlicky pesto. Summer tomatoes. Melted Taleggio cheese. Done!

Fiery chiles, radishes that bite you back, and ice cold cucumbers meet in this flavor packed salad. More please!

This is pure summer in a glass!

Scrumptious layers: buttery, whole-grain crust, raspberry jam centers, and a sweet, toasted coconut topper

This recipe is as versatile as they come. Trade out the peas for edamame (fresh green soybeans). Not a fan of goat cheese? Try Romano. Basil or tarragon can be substituted for the mint. Looking for a vegetarian option? Skip the pancetta.

It's like Cocoa Pebbles for grown ups, only healthier and more delicious.

This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what's that? Ahh, a delicate smack of maple.

Adapted from Tina Ujlaki's Best-Ever Nut Brittle recipe for Food and Wine Magazine.

Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for dessert, alone or next to a scoop of vanilla bean ice cream.

Elicit "oohs" and "ahhs" from impatient onlookers as you carefully unwrap it, revealing all 10, yes 10, layers.

A delicately sweet loaf of Finnish Cardamom Bread (Pulla), just in time for Easter. It tastes as good as it looks.

Adapted from Ottolenghi, The Cookbook by Sami Tamimi and Yotam Ottolenghi. Legends and lore regarding the making of the perfect macaron abound, but everyone has to start somewhere.

These treats are oven ready in a half hour. The blondie batter was adapted from Mark Bittman's Butterscotch Brownie recipe in How to Cook Everything. The Crispy Cream Crunch was inspired by Momofuku Milk Bar pastry chef Christina Tosi's Milk Crumbs.

"Arán Spíosraí": Irish Spice Bread. As it bakes, the spicy sweetness will fill your home like a delicious perfume.

Sweet meets savory in this jam-packed cookie that screams with flavor.

These slightly spicy, toasty oat treats are the perfect muse for your favorite cheese.

The cornmeal lends a subtle crunch to the creamy but cake-like centers. The slight tartness of the blueberries keeps the dish from being overly sweet.

Blue cheese and fig jam go together like PB&J, but you can make these savory treats with any soft cheese and any filling. Not a blue cheese fan? Make the shells with goat cheese and fill them with a spicy strawberry jam.

A savory biscotti. Skip the coffee and try dunking it in red wine instead.

Play around with the flours and the mix-ins. Figs and walnuts, dried cranberries and pistachios, dates and almonds-you decide. This version was inspired by Lesley Stowe's Rosemary Raisin Pecan Raincoast Crisps. It's an addictive flavor combination.

These Rice Krispies Treats are all grown up. Sweet, crunchy, and slightly chewy--just like the ones you ate as a kid, but these treats are savory too with a surprising kick.

As this silky caramel melts across your tongue, every receptor in your brain will flash, "more, more, more." Spread it on bread. Drizzle a warm ladleful over a bowl of butter pecan ice cream. Or simply enjoy it by the spoonful right from the jar.

Magdalenas are little "cupcakes" typically enjoyed for breakfast in Spain. Made with olive oil instead of butter, these little cakes are light and only slightly sweet.

These cookies are the prettier, better tasting cousin of a Hershey's Mounds Bar.

Creamy cheesecake. Velvety caramel. The crunch of sea salt and toasted pecans.