These muffins lean into that tradition. The Juneberries remain pleasantly firm, lending a subtle sweetness that feels less like confection and more like something gathered by hand. Served warm with a pat of butter, they remind us that not every fruit was meant for pie alone.
There is something satisfying about folding an old, nearly forgotten fruit into a thoroughly modern dessert. Cheesecake, with its smooth richness and faint tang, offers a steady canvas for the Juneberry’s deeper notes of almond and cherry. This is perhaps how we reclaim it today — familiar enough to invite a first bite, distinctive enough to make one pause and ask what exactly it is they are tasting.
A crisp may be the most honest way to prepare a berry like this. There is no fussing with crust, no shaping or trimming — only fruit, sugar, and a buttery topping baked until the juices rise and bubble at the edges. In many ways, it mirrors the Juneberry itself: unpretentious, seasonal, and best enjoyed while it lasts. Spoon it warm into a bowl and you will understand why this quiet fruit once held a place at so many early American tables.
This recipe, featuring authentic Italian meatballs (polpette) and tomato sauce (sugo di pomodoro), focuses on creating tender, juicy meatballs by using a blend of lean beef and pork and milk-soaked bread (panade), slowly simmered in a classic sauce.
This decadently delicious lobster risotto makes a wonderful side dish for almost any red-meat dinner. Try it—you won’t be disappointed!
Knowing when a steak is done is not an exact science. We recommend using an instant-read digital thermometer for perfectly cooked, hassle-free meat every time.
Adapted from the recipe of a famous New York steakhouse, this salads creamy dressing utilizes a combination of the young, mild Italian blue cheese known as Gorgonzola dolce, rich sour cream, and quality mayonnaise to stand up to the bacon, grape tomatoes, and crisp iceberg lettuce.
Among my momma’s recipes was this one for peanut butter chiffon pie, clipped from an early McCalls magazine.
While this rich, sweet, custardy pie is not in my momma’s collection, I’m including it because of its significant historic value, as well as its flavor, which is said to remind one of peanut butter fudge. The First Lady served this pie a number of times during her time in the White House.
I’m not sure from what magazine my momma clipped the article about President Dwight “Ike” Eisenhower’s favorite foods, but stapled to it was his recipe for beef stew, as well as this one for prune whip.
Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt.
These homemade fried pies were a special treat my momma made for me as a child.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.