Simple Cooking

This pie can be made with any berry or stone fruit, although we prefer sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using.

Pasta frolla is commonly used in Italian pies and tarts. It can be frozen for up to one month; thaw before using.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300°F oven until warmed through.

The addition of grated Parmesan cheese makes this savory piecrust even more rich.

This easy dessert can also be made in eight six-ounce ramekins—simply divide the filling and topping evenly among the dishes. The baking time will be the same.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

This rustic loaf is a perfect platform for making Italian sandwiches and is a natural accompaniment to antipasti. The bread can be wrapped in plastic and kept at room temperature for up to four days.

If you a prefer a loaf with a rounded top, you can bake the dough without the lid in place; the baking time should be the same.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

These rolls can be stored in an airtight container for up to two days.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.

This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.