[Photograph: Leela Punyaratabandhu] The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it's too dry, you can't roll it into balls and if it's too wet, the flowers won't hold their... More

This week we're going to be sharing what we consider to be April Bloomfield's greatest hits, many taken straight from the menu at The Spotted Pig. At The Spotted Pig, Bloomfield does drinking snacks right, and these Devils on Horseback are the ideal way to soak up whatever you're sipping. Bacon wrapped prunes would be wonderful on their own but in typical Bloomfield fashion, she takes it a step further by plumping the prunes in tea and Armagnac, and stuffing them with tiny bits of tender poached pear. These are the kind of snacks that go fast, doubling the recipe might be a good plan. More

This fudge by-passes all the sugar shenanigans of traditional fudge recipes by swapping the sugar and cream for sweetened condensed milk. By melting it with three types of chocolate and then letting it chill, the result is a creamy, firm texture that sets without having to rely on crystallization. More

It's hard to move across the country when you could fill an entire car just with your kitchenware. It's hard but that's what I pushed for when packing the car with my boyfriend before our cross-country move from New York City to San Francisco. As I guess I should have foreseen, this plan didn't go over very well. Counterarguments of "but you need clothes" and "I need clothes" and "what about my TV?" abounded. Yet I stood by my boxes, losing but determined, while he picked up various items and jabbed, "What the hell is this thing even for?" (Um, those are maple leaf-shaped pancake molds. Duh.) More

This cake is adapted from a recipe that appeared in the Better Homes & Gardens Pies and Cakes (1972 edition). A single note preceded the recipe: "Flavor will remind you of a hot fudge sundae." I needed no further persuading. More

Yawnnn.... right? How can this possibly be any good? I mean, it's just lemons and chicken! Honestly, I never would have attempted this recipe from Craig Claiborne's New York Times Cookbook if I didn't have a whole stack of lemons and a chicken. Plus it looked easy. But it's remarkable how this can have so much flavor from so few ingredients. More

I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. The sweet bursts of the grape tomatoes and fragrant basil brought to mind a summer picnic. More

How does this sound: a soup that takes five minutes to cook but tastes like the effort of several hours? That's the gist of this recipe from Rozanne Gold's latest book, Radically Simple. More

This is pastry chef Elizabeth Falkner's recipe. It's bar-none the quickest, easiest, fudgiest frosting I've ever come across. Just make sure you get sweetened condensed milk, NOT evaporated (I've made that mistake plenty of times myself). This recipe makes enough... More

Recipes like Top Crust Peach and Cardamom Pie from Bon Appetit via Epicurious have helped me get over my cooked fruit issues. This recipe flips the classic peach pie upside-down and gives it a (gentle, loving) kick in the seat. Tart and sweet, the warm, fragrant cardamom complements the sassy, tangy peaches. Together, they perfectly evoke the change of season. It's a terrific entry-level recipe for anyone hesitant about giving pie a go. More