Buttermilk

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.

These are just a tiny bit sweet. For the tenderest result, stir in dry ingredients just until blended.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Look for panko in the Asian foods section of the supermarket.

The classic combo is back — and bacon makes it better than ever.

As the batter bakes, it separates into two distinctive layers — cake on top and custard on the bottom.

Simply pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a salad, or use it as a dip for crudités.

The bread is terrific on its own, too.

Substituting fried ham for bacon is a great use of everyday deli meat. The sweet pears mellow chicory's pleasant bitterness.

This play of bitter, sweet, and crunchy goes beautifully with an aperitif or a cold glass of beer or white wine.

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs." Lemon sugar and fresh berries make these muffins special.

Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season.

Shortcakes are biscuit-like cakes that have more butter (or shortening) than many other types of cake. In fact, pastry chefs often describe especially buttery doughs as "short."