Paul and vegetarian son made the Superiority burgers.

Burgers and vegetarian both adorable! 

Sam B. made English muffins.

Don't they look good? 

Tomato soup

From Barbara Karklins: "This is actually is the second batch, my friends loved and it was a huge hit with my 13 year old grandson!" 

Tomato tart

Barbara Karklins sent in this pretty tomato tart. 

Elizabeth's stew

"Cooking my way through your book...loved this. I served it on quinoa, looking forward to leftovers!"

Celeste Teters made peach cake into apple cake. Yum!

"Yummy!  Served with Ben And Jerry’s I used 1 Granny Smith, 3 honeycrisp & 1 gala apple."
 

Not dogs!

Laurel Spahn writes:  Our 17-yr-old once hit 9 hot-dog stands in 5 days in NYC when he was 9. He loves hot dogs. At marching-band-camp this past August, he had been a vegetarian for about a month. It was hot-dog-lunch day. We wondered what he would do. He went for the PB&J option. We peeled, shaped, and boiled carrots just like you said and ate them in solidarity with him on Labor Day. We thought they were pretty good, and better than the so-called not dogs they sell in grocery stores. Yuck. Thank you for this recipe. It's a keeper. 
 

Elizabeth made Almost-Perfect Chocolate Cake.

Beautiful! 

So proud of my niece

From my niece Laila Eskin: It was fantastic! I made it for my busy Anesthesiology Resident girlfriend and it made her 90+ hour work week a little sweeter. I'm a huge fan because it's the best chocolate pie I've ever tasted! 

Lemon pizza live!

BBQ guru Craig Meathead Goldwyn is wood roasting my lemon pizza! Check it out here.

From Mr. Meathead himself: We often make your recipes, and the rarely disappoint. But the Smoky Lemon
Pizza is pure genius.

Fool for love!

Message from reader Patty Eggan: My daughter got engaged a couple days ago. HUGE DEAL. Hubby and I drove into city to see them since engagement was out of town. I had clipped your Strawberry Fool recipe from a week or two ago. Decided to put in mason jars and added a graham crust. So perfect. I love, love your column and was thrilled I was able to use your recipe for such an occasion as this. Thank you! 

So cute, right?! 

Mushroom tart

Reader Judy Thompson writes: Just to let you know that I made the mushroom tart today. It truly is luscious! It is a bit expensive and a lot of work (I like to cut up the mushrooms by hand), but definitely worth it.

I love the crust. I made it, refrigerated it, rolled it out, then put it into a tart pan, and froze it. I did also use pie weights to make sure the crust didn't shrink much. I didn't have corn flour so I pulsed corn meal in my Cuisinart for a bit, and it worked fine. The crust was so crispy/crunchy that I am sure I will use the crust recipe for other tart recipes. NO SOGGINESS at all.

Thanks for sharing the recipe.

Vacation pie

Carbery made apricot raspberry pie -- with a lovely lattice -- on vacation, no less. Way to go. 

Couch brownies!

In summer, Rita drags her couch outside to hold court -- and brownies. Nice!