Flour

This is a great, easy weeknight cake recipe. Use the freshest berries for a summertime treat, plus buttermilk makes for a super moist crumb.

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

These cookies are also delicious made with dried cherries instead of cranberries.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.

Arranging fresh blackberries in a single layer at the bottom of the pan makes for a jammy top when flipped.

We're petitioning: This fried pickles recipe should replace stale peanuts at every bar across America.

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

In this shrimp po boy recipe, the paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential—as is Crystal hot sauce.

The bakers at London's St. John Bakery shape these loaves into free-form bâtardes. For the best results in your home kitchen, set them up and bake them in metal loaf pans.

Did we mention these crisp, deep-fried zeppole come with a side of chocolate sauce?