A deliciously dense, buckwheat flour cake that can be baked off in a tart or cake pan. From David Lebovitz's new book, The Sweet Life in Paris.

These charming little tartlets finish off a meal nicely. Oat-crusted with a creamy, ginger-spiked yogurt filling, they are delightful topped with any number of adornments - fresh berries, dried fruit, or crystallized ginger.

An all-natural carrot cake recipe. It is dense, rich, rustic, walnut-studded and carrot-flecked. Sweetened with dates and ripe bananas, it doesn't need any added sugar beyond that. Topped with cream cheese frosting.

This is a rich, decadent, but basic chocolate cake recipe. It is chocolate-packed, moist, and not-too-complicated. Baked and served in one pan slathered with a layer of fresh chocolate whipped cream frosting.

One of my favorite cookies - a carrot oatmeal cookie sweetened with maple syrup. They are made with fragrant coconut oil, plenty of chopped walnuts, rolled oats, and a bit of fresh ginger. They also happen to be egg-free and vegan.

A simple thumbprint cookie recipe. Made with whole wheat pastry flour and oats, and sweetened with honey instead of granulated sugar.

Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds - green pistachios, rust-toned hazelnuts, and off-black poppy seeds.

The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.

This ginger cookie recipe is made special with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within.

My friend Sante shared his hermit recipe with me - a simple, drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.

Favorite, easy pumpkin pie recipe. Made from a rich, roasted pumpkin and coconut milk base, and baked in a hazelnut-lined crust - delicious!

A moist, tender buttermilk cornbread packed with corn kernels and flecked with red pepper flakes. Simple and delicious.

A deliciously unfussy and relatively healthy apple cake recipe. Red-skinned apples punctuate a buttermilk batter and a final sprinkling of sugar before baking lends a nice top crust.

Kids love these animal-shaped cookies. They bake up fragrant, golden and crisp and are made from whole wheat pastry flour, a dollop of coconut oil, shredded coconut, ground walnuts, a touch of salt, and as little sugar as I thought I could get away with.

A wonderful coffee cake recipe made from fresh wild huckleberries using maple syrup as a sweetener instead of white sugar.

A remarkable healthy cookie recipe - banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school or after work treats.

Chocolate stuffed sandwich cookie recipe made with a poppy-flecked brown sugar dough.

A favorite zucchini bread recipe - green-lined strands of shredded zucchini, lemon zest, poppy seeds, and fragrant notes of coriander, cumin, and clove make this a very special zucchini bread recipe.

Not your typical peanut butter cookie recipe - but just as good. Tastes pretty darn close to the classic bu without all that butter, and with maple syrup in place of the white sugar. Vegan, egg-free, and easily made wheat-free if you like.

A rustic, cherry cobbler recipe made from fresh cherries - though you can certainly try this recipe with other types of summer fruit and berries.

A riff on one of my favorite chocolate chip cookie recipes. This version features banana chips, chocolate chips, toasted walnuts, toasted wheat germ, and whole wheat pastry flour.

Alice Medrich's twist on a traditional butter cookie recipe from her latest book, Pure Dessert. She uses a knock-out blend of all-purpose and buckwheat flours.

This quirky, yet amazing black bean brownie recipe delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies.

An Anzac cookie recipe, with a few little twists. Not overly-sweet, Anzacs are made from oats, coconut, and flour coming together in a butter-kissed dough. You end up with a hearty, sturdy cookie, with little fuss - altogether hard to get wrong.

This cracker recipe makes thin, snappy, rustic crackers - sturdy enough to stand up to a hearty dip. The technique is simple and straightforward (utilizing just a few ingredients) and the dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents.

A fun twist on a traditional scone recipe. Instead of cutting dough into small pieces, a big piece of lemony scone dough is slathered with raspberry jam and folded in on itself.

A twist on the shortbread recipe I included in my book -perfectly golden pine nuts and just enough rosemary and lemon zest to infuse the buttery sweet dough with fragrance and flavor.

Yeast-leavened corn bread recipe, heavily flecked with kernels of bright yellow corn and generously spiked with chives. Perfect for stuffing and soup-dunking.

A grown-up twist on the figgy classic. This filling for this fig cookie recipe is dried figs that are marinated overnight in port and pomegranate juice and then pureed. They also happen to be gluten-free.

Golden, puffy, sun-dried tomato, and cottage cheese muffins. High in protein, low in carbs, they are a great, satisfying way to start the day.

Perfect, golden, scalloped madeleines. From a favorite recipe shared with me by a friend and long-time Madeleine baker.

Peter Reinhart's challah recipe creates a wonderful (and reasonably forgiving) dough that bakes into a tender, delicious version of the traditional Jewish celebration bread.

A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not-as-nutritious counterparts.

This rustic plum and peach crisp has a generous oat-flecked crumbly crust. Paired with a dollop of cold, creamy vanilla ice cream - heavenly.

Made from polenta, buttermilk, cayenne pepper, and Parmesan cheese, this is a perfect party cracker recipe.

A fudge brownie recipe packed with optional add-ins including freshly ground espresso beans, toasted walnuts, and mashed extra-ripe banana.

A fun and delicious alternative to deep-fried doughnuts. This cinnamon-sugar dusted baked doughnut recipe turns milk, flour, nutmeg, sugar, eggs, butter, and yeast into perfectly dunkable, delicious doughnuts.

Knee-deep coconut flecked frosting tops over a sour cream coconut cake batter base make these a quintessential holiday cupcake recipe.

A hearty, yeast-based bread made from a butter-kissed dough that has been supplemented with ground toasted peanuts, chile powder and cumin. The base liquid is coconut milk which adds another layer of flavor, richness and moisture.

A good Mexican wedding cookie recipe results in a tender nutty, butter-based cookie topped with an extravagant blizzard of powdered sugar.

Dark chocolate cookie recipe, each cookie pumped full of lots of freshly ground espresso powder.

As promised, an all-natural Thin Mint recipe for you. No shortening, no trans-fats from partially hydrogenated vegetable oils - just good old-fashioned butter, cocoa, vanilla, sugar, chocolate, whole grain flour, and peppermint turned into delicious, thin minty goodness.

The most exhaustive, detailed instructions on how to make a souffle excerpted from La Bonne Cuisine de Madame E. Saint-Ange - there are few better teachers.

A lilikoi curd-swirled loaf cake. It moist in the middle, sliceable, and delicious. Change curds with the seasons or as you are inspired - any flavor will work.

This jam tart recipe makes the cutest tarts ever. Cornmeal biscuit dough is the base, and you can play around with different shapes and sizes - they are delicious and buttery straight from the oven or at room temperature hours later.

This black sticky gingerbread recipe makes and outrageously dark, dense, flavorful and delicious cake. The burnt-caramel-esque crust that forms on the top of the cake is outrageously tasty.

Perfect for the Thanksgiving table, butterhorns recipe creates a honey-wheat tasting, soft roll.

From Michael Ableman's book, Fields of Plenty, a rustic, homey, unfussy pear cake recipe that comes together in five minutes before baking.

An almond chocolate chip biscotti recipe made with whole grain flours, a minimally refined sweetener, and punctuated with oozy chocolate.

Spicy apple coffee cake recipe punctuated with oozy, warm apples.

Michel Nischan's time-intensive (but rewarding!) butternut squash muffin recipe - butternut squash, spelt flour, apple juice, coriander, black peppercorns, cinnamon...

Amagingly moist cupcakes with dense chocolate flavor. A great way to use up zucchini.

Julie Hasson's delicious ginger cupcake recipe. Little bursts of crystallized ginger speckle each moist and sophisticated little cake.

If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix. They are that good.

This recipe makes a warm, hearty, substantial Irish soda bread best served with a generous slab of salty butter on each slice.

Clotilde's rustic, moist, swirling delicacy of dense chocolate and pistachio.

Stephan Pyles' banana bread recipe includes rum-soaked golden raisins, toasted pumpkin seeds, coconut milk, and oven-caramelized ripe bananas.