Lori Longbotham

Blueberries are great. Caramel Sauce is great. This recipe is great.

A basic blueberry cobbler recipe that's begging to be topped with some vanilla ice cream (or crème fraîche, if you're feeling fancy).

This is the quintessential coconut cream pie—it has lots of coconut flavor and a very creamy texture. This is best served on the day it is made so the crust is still crisp, but you can make the pastry cream a day ahead, whisk in the whipped cream a couple of hours before serving, and then put it together at the last minute. Swirl the whipped cream decoratively on top, if you like.

I adore lychee juice, which tastes very much like the fresh fruit. You can buy aseptic packages of the juice in Asian markets, and I've seen them in many supermarkets. This sorbet is not only delicious, it's fun.

I use a French orange flower water, Vallauris brand, that I brought back from Nice. If your orange flower water is from the Middle East (most often Lebanon) you will need to use more to taste; the Middle Eastern-style is not as strongly flavored as the French version. I also use Athens brand phyllo (it says "fillo" on the box), which comes in a 1-pound container with two separate packages inside. Make sure to use unsalted pistachios. This baklava is actually not at all difficult to make, but take care not to press down on the layers of pastry as you layer and then cut them.

Lime Curd Recipe