This pie crust recipe can be used for both sweet and savory pies, with a little sugar added to the pastry for sweet or dessert pies or tarts — this adds a little extra flavor and helps the crust brown. Keep at least a couple batches on hand in the freezer for the inevitable pie emergency.

Who knew one pie pumpkin from our Tap Root Farms CSA food box would stretch so far? Two batches of pumpkin scones, pumpkin pancakes, and now pumpkin pie, and I still have a cup of pumpkin purée left.

Although I’m not a huge fan of egg dishes, quiche is one of my favorite meals which works well for brunch, lunch or dinner, served with a light side salad or on its own. And quiche can be prepared up to a day ahead, reheated, or even served at room temperature.

Save yourself three bucks and a trip to Starbucks, and instead invite some friends over for coffee at your house and serve up these outstandingly delicious cranberry-studded pumpkin scones using this recipe, modeled very closely after the exquisite (and hugely popular) pastry served up at your “local neighborhood Starbucks” (although I do believe that is, in fact, an oxymoron).

Get your tastebuds and a tall glass of milk ready (dairy, soy, rice or otherwise): these are chocolate chip cookies, the chips gone wild edition. Slightly crisp, with a soft, chewy, melt-in-your mouth inside and three types of chocolate in the chips, the classic cookie has been kicked up a notch.