Baking

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.

Crisp toppings may vary as to how much sugar, butter, oats, nuts, and flour they contain, but one thing's for sure: All have a crumbly topping that crisps up during baking.

Buckles are aptly named: Fruit is baked along with a layer of cake batter that rises to the top, buckling as it cooks. Don't skimp on the garnish: Vanilla ice cream or lightly sweetened whipped cream is great with this.

Be sure to make enough for a crowd, because these chewy, garlicky knots—a pizzeria classic—will go fast.

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

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

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

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."

Fleur de sel and edible gold dust are sophisticated touches.

Clafouti is a rustic, simple French dessert that's a cross between a pancake and a custard. You can use other fruits, but cherries are traditional — and this is the month they're at their best.

Market tip: Many Greek cheeses are made with goat's milk or sheep's milk. Kefalotyri is hard and salty; Pecorino Romano is a good substitute. Kasseri is mild and firm; Parmigiano-Reggiano makes a good stand-in. You can find Greek cheeses at specialty foods stores, at Greek markets, and at igourmet.com.

For these crisp cheese wafers, buy a six-ounce container of shredded Asiago cheese or a blend of Parmesan, Romano, and Asiago — you'll use the leftover cheese in the Mock Risotto .

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

These lightly sweet tuiles are savory enough to stand in for bread or crackers, and their lacy appearance dresses up any plate.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina.

The ultimate strawberry shortcake: A bit of brown sugar adds depth of flavor to the biscuits, lemon and mint perk up the berries, and the cream is even more luscious with the addition of white chocolate.