Buttermilk

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp.

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A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestion.

The perfect blank canvas to make your breakfast sweet or savory.

My grandmother came up with ways to use all of the black walnuts we get at the farm, where the trees grow like weeds. They're literally tough nuts to crack (my grandfather would drive over them with his tractor). Regular English walnuts are a less labor-intensive and milder substitute. My Aunt Janet sent me a copy of my grandmother's original handwritten recipe, which I've modified only slightly. This is a dense cake and doesn't need a frosting, but a scoop of ice cream makes it even better.

This pink-hued cake is filled with rhubarb, which is in season during the spring and early summer. The cake freezes nicely and has a high ratio of fruit to cake—always good in a brunch sweet. Sliced into wedges, this coffee cake is a nice way to round out a seasonal bread basket of fruit muffins.

These flaky scones can be made the morning of your party.

Here's a whole-grain update of that longtime British favorite, the scone. Serve it with hot tea at any time of the day or evening.

Crackers are one of the easiest things to pop into the kitchen and make. They're simple and impressive. People will do a double-take when they hear that you've shown up at their party and brought homemade crackers. Served with goat cheese, an aged cheddar cheese, or spicy hummus, these crackers shine. Oh! P.S. They're healthy, too.

My dad is the only person allowed to handle avocados in my family. Avocados are a very precious commodity, and in the hands of my father, reach their true potential: fresh homemade guacamole. Leave it to me to completely diverge from family rules. I developed this recipe out of my obsession with sweet avocado recipes. After a failed avocado milkshake and a disastrous avocado pancake, this pound cake totally satisfied my obsession. It's sweet, green, and has a slight bite from cornmeal. Yes, this cake is green, and tastes like avocado, but it's surprisingly delicious. Try it! You'll be pleasantly surprised.

This waffle recipe is a ham and cheese sandwich disguised as the greatest brunch dish of all time.

To make perfect rings of fresh pineapple slice in 1/2"-thick circles, then round off the edges and punch out the core with 3 3/4"- and 1 1/4"-diameter cookie cutters, respectively.

In this surprising main course, Redzepi pot-roasts whole celery roots. Be sure to use small celery roots; larger ones will not cook evenly. The chef also cooks small heads of cauliflower in this way.

Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.

Bake in large decorative paper molds (found at kitchen supply stores), or simply line standard muffin tins with your favorite liners.

Another recipe that kids (and adults!) will wolf down, this is a combination of two dishes everyone loves: chicken cutlets Milanese and warm pasta salad.

When I visited St. Louis on my first book tour, I sampled these addictive little cocktail nibbles. They are a perfect addition to an antipasto platter or a fun and easy party appetizer; serve them on a big platter with a small bowl of marinara in the center for dipping.