Chocolate chewies are light, crisp, and, yes, chewy chocolate cookies that are studded with chocolate chips and pecans. Happy Cinco de Mayo!

Try this simple and delicious recipe from veteran gardener and talented cook, Judy Barrett, which can be found in her new book from Texas A&M Press: “Recipes From and For the Garden”.

For a cornbread recipe that is nearly a meal in itself, you cannot go wrong with Sharon Ely’s Jalapeño Cornbread. Boy howdy, it’s good.

They say an apple a day keeps the doctor away, but what if those apples are inside a luscious batter and fried to a golden delicious goodness?

Chef Ernie Beasley at Le Cordon Bleu makes this pie developed by Paul Prudhomme when his wife is being nice to him. He replaces the original pie crust recipe with a common 3-2-1 pie crust, and sometimes adds a chocolate bottom.

Tiffany Harelik of Trailer Food Diaries submitted Jaynie Buckingham’s Fredericksburg Peach Blackberry Pie for the Field and Feast Pie month.

February is National Pie Month, and lucky us–there’s an extra day this year to celebrate! In honor of this near perfect food Field & Feast will feature both savory and sweet pies from family and friends as well as radio show listeners and web visitors all month long. The more the merrier–so send your pie recipe for inclusion.

Even cavemen like dessert. The Paleolithic way of eating incorporates pastured meats and organic fruits and vegetables. A less strict version of the eating plan is called “primal” and allows for cheese, and in turn–cheesecake!

When I visited author, gardener and cook, Judy Barrett, at her home in Taylor, Texas, she had just made a batch of Lemon sesame Cookies. She used lemons she’d harvested from her lemon tree the day before.

If you love chocolate chip cookies and pie, then the recipe below generously provided by Bud “The Pieman” Royer, will satisfy your craving.