• Choose a category
• All
• Classic-Fiction

¼ teaspoon salt

⅔ cup sugar

20-ounce ball prepared pizza dough, room temperature

Jarred caramel topping, for drizzling (optional)

Cover the grates of a grill with foil. Heat the grill to medium-high.

In a wide, shallow bowl, whisk together the butter, cinnamon, cardamom, and salt. Place the sugar in a second wide, shallow bowl. Set both aside.

On a floured surface, roll the pizza dough into a large rectangle about 18 by 11 inches. Using a pizza wheel or knife, cut the dough in half crosswise, then cut each half lengthwise into about 7 strips.

One at a time, dunk each strip of dough first in the melted butter mixture, then in the sugar, turning as needed to coat it evenly.

Arrange the dough strips on the grill and cook them for 1 to 2 minutes per side, or until they are evenly browned. Transfer the breadsticks to a serving platter and drizzle with caramel sauce, if using.

HOW LONG? 20 MINUTES

HOW MUCH? 8 SERVINGS

Marinated Strawberries with Lemony Mascarpone

Tart, sweet, creamy, and ready in minutes. It’s a kid-friendly, weeknight-easy dessert that’s still elegant enough for guests. For extra panache, serve it in wineglasses.

The mascarpone topping can be prepared up to a day ahead, but don’t toss the berries with the vinegar until shortly before serving.

3 cups hulled and quartered strawberries (about 1 pound before trimming)

2 tablespoons granulated sugar

1 tablespoon balsamic vinegar

Salt

8-ounce container mascarpone

3 tablespoons powdered sugar

3 tablespoons half-and-half or milk

½ teaspoon vanilla extract

Grated zest of 1 lemon

In a small bowl, gently toss the strawberries with the granulated sugar, balsamic vinegar, and a pinch of salt. Set them aside for 15 minutes.

Meanwhile, in a medium bowl, whisk together the mascarpone, powdered sugar, half-and-half, vanilla, another pinch of salt, and three-quarters of the lemon zest.

When the strawberries are ready, divide them and any juices among 4 serving bowls. Spoon the mascarpone mixture over the berries, then garnish with the remaining lemon zest.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Ginger Fig Crumb Bars

These bars are buttery, fruity, and slightly cakey. The apricots and figs produce a thick, sweet sugar filling, while the ginger and pine nuts lend warm and nutty flavors to the crumb topping.

1¾ cups all-purpose flour

¼ cup cornmeal

¾ cup granulated sugar

¾ cup (1½ sticks) unsalted butter, softened and cut into small chunks

½ pound dried apricots

½ pound dried figs

¼ cup crystallized ginger

¼ cup water

2 tablespoons packed light brown sugar

¼ cup pine nuts

Heat the oven to 350°F.

In a food processor, combine the flour, cornmeal, and granulated sugar. Pulse several times to combine. Add the butter, then pulse until the ingredients form a wet, sandy mixture, about 15 seconds.

Transfer three-quarters of the mixture to a 9-inch square pan and press it evenly across the bottom. Set the remaining flour mixture aside in a small bowl.

In the food processor, combine the apricots, figs, ginger, and water and process until the fruit forms a thick jam, about 15 seconds. Using a silicone spatula or large spoon, spread the fruit evenly over the dough in the pan.

Mix the brown sugar into the remaining flour mixture, then crumble it evenly over the fruit. Scatter pine nuts over the dough.

Bake for 25 minutes, or until the edges and pine nuts just begin to brown. Cool before serving. Cut into 9 squares.

HOW LONG? 40 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 9 SERVINGS

Apple Pie Pops

Apple pies. On a stick. It gets no better. I enlisted the help of AP’s test kitchen baker, Alison Ladman, to help come up with these winners.

2 large apples, peeled, cored, and finely chopped

1 teaspoon lemon juice

¼ cup sugar, plus 2 tablespoons, divided

1½ teaspoons apple pie spice, divided

Pinch salt

1 tablespoon cornstarch

2 tablespoons water, plus 2 teaspoons, divided

15-ounce package prepared rolled pie dough