Hey, Reader! Years ago I made these chocolate raspberry cookies for a holiday cookie swap using freeze-dried raspberries. Well, dried fruits are easier to get now, but they sure haven't gotten less expensive, so I decided to remake the recipe with fresh raspberries. The result? An even better cookie! I recommend using a chocolate bar and chopping it yourself rather than dark chocolate chips, if you're able. You'll get wonderful melty puddles of chocolate that make the cookies even better,...

Hey, Reader! Even though we're weeks out from garden tomatoes here, I am craving that classic summer combo of tomatoes and basil. This pasta recipe is the perfect fit: use canned tomatoes when you don't have fresh, and fresh tomatoes when they're perfectly ripe. Farfalle (aka bowtie pasta) is a great shape for saucy dishes because you get a good amount of sauce tucked into those little folds. Don't have it on hand? Just use your favorite shape. Don't forget to reserve some pasta water for...

Hey, Reader! I recently took a look at my blueberry coffee cake recipe and decided it just wasn't good enough, so I jumped back into the kitchen. This improved recipe is soft and tender with twice the amount of blueberries as the original! It makes nine big slices for brunch, or you can cut it into smaller servings if it's part of a big spread. The cake stays tender at room temperature for a few days, but if it lasts longer than that make sure to store it in the fridge because of all that...