Lisa Zwirn

Top these delicious bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

These brown-sugar brownies have a lovely cakey texture. For an extradecadent dessert, top each blondie with a scoop of ice cream, drizzle with caramel or chocolate sauce, and sprinkle with peanuts.

A sprinkling of sweetened coconut tempers the tangy lime filling.

The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.

These moist, tender treats are a cross between a cookie and a cake. They're delicious plain, but also make nice ice cream sandwiches.

The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.

This rich, slightly smoky sauce is cooked for only ten minutes.

A fall favorite that's topped with vanilla ice cream or lightly sweetened whipped cream.

For this recipe, Lisa uses broccoli rabe, a type of bitter Italian green. But the everyday supermarket broccoli works fine, too.

Serve atop mashed potatoes or, for a nice twist, on a piece of toasted garlic bread.