Yapple-Dapple (Apple galette, cognac caramel sauce)

We are now in undisputed apple season. In my hometown, September is always marked by the Apple Peach Festival, sadly this year just an apple festival after the late spring frost laid waste to the peach blossoms. Intending to console myself with copious amounts of apples, I had my heart set on tarte Tatin: a pastry crust baked upside-down atop a layer of deeply caramelized apples. This led to my next revelation, however: that recipe seemed somehow intimidating. I feel like "effortless elegance" is more my wheelhouse, so I split the difference: an easy apple galette, gussied up with cognac caramel sauce.

Gastronomically gussied

Tortilla Tapas (Spanish Tortilla)

One tradition dearly celebrated between our friends is the ritual of "victory tapas," where we kick back and commemorate recent successes with panoply of bite-sized Spanish delicacies. Too often, people seem to think I mean celebrating "victory topless," possibly because Williamsport doesn't have a tapas restaurant of its own. The word tapas comes from the Spanish tapar, meaning "to cover," as the original tapa is a little canapé of bread and chorizo, acting as a fly-deterring lid atop a glass of sherry. Tapas have evolved from those humble origins into a delicious array of snacks meant to be served with drinks and enjoyed casually over the course of the evening. As such, it's no surprise that we're sometimes tempted to declare "victory tapas" over victories as simple as getting up in the morning.

Victorious

Fresh Arrivals (Apricot Almond Ginger Tart)

I've waited weeks on tenterhooks for the first fresh cherries to arrive to market, but in the meantime chose to console myself with a clutch of glowingly golden apricots. I had ulterior motives. We'd also been eagerly awaiting the birth of our third nephew, Oliver, who at the time of writing this article was slightly overdue, and I figured a little light folk medicine couldn't hurt. Elizabethan England held the belief that apricots induced labor, which is why they feature in the play The Duchess of Malfi, where her nefarious brothers expose her pregnancy with a slyly offered bowl of apricots. It has no basis in science whatsoever, but might as well be worth a try. To gussy up the presentation, I decided to toss the apricots with fresh ginger, then layer them into a tart mantled in slivered almonds.

For your viewing pleasure

Tarted Up (Feta Fig Tart)

I recently found a great tart pan neglected on a store shelf and was immediately tempted to find some way to put it to good use. I dimly recall a savory almond tart I was served at a Medieval banquet (like you do) and wished to continue the unexpectedly umami theme. Since summer is the season for deliciously juicy fresh figs, they seemed a great starting place. The resulting tart is quick, versatile, rustically elegant, and most importantly: easy, easy, easy.

Easier done than said