There are few things that mean "fall" to me more than ginger snaps. In particular, Sweetzel's Spiced Wafers, the birthright of any southeastern Pennsylvania child, are specifically responsible for my Pavlovian response.

[Editor's Note: Ivins' Spiced Wafers, another Pennsylvania classic, are a fine choice as well.]

I can remember eating giant stacks of them with glasses of hot apple cider at both my grandparents' houses; the best ones were those that were just a little stale, when they'd lose their snap and get just a little chewy. Due to my love of the wafers (particularly the soft ones), I've been trying to develop a good Molasses-Ginger Cookie recipe of my own, combining and enhancing my favorite parts of the original.

Well, I think I've done it. These cookies not only provide that great chewy texture, they turn the volume way up on the spice level -- the distinct, peppery "heat" that will be sure to win the heart of the ginger-lover in your life.

I'm very proud of these -- dare I say it, I might even prefer them to the original.

The humidity has finally arrived in Philadelphia.

There are those of us in the Northeast who thought it might never come, who waited with fingers crossed that we might have a summer without stickiness, a summer where we didn't need to breathe air with the consistency of soup, a summer where a shower doesn't simply rinse off one layer of sweat so that another can take its place.

And yet, here we are.

Today's recipe is a great summer salad -- the perfect antidote when the heat index starts rising. It's quick to assemble, it keeps well, and it's quite delicious. Let's get right to it.

What isn't better pickled? And why don't more people ask themselves that question?

Kosher dills, bread & butters, sweet gherkins, or cornichons -- the appearance of those jarred delights is a certain sign that summer has arrived. That being said, too many people limit themselves to cucumbers alone. Even the most adventurous pickle mavens end their pursuit in the world of vegetables -- a couple cloves of garlic here, a handful of carrots there.

What they might not realize is that fruits, as well, make delightful candidates for vinegar baths; the sweet and sour result ends up as a delightful addition to both sugary and savory preparations alike.

One of my favorites is the pickled freestone peach, well spiced, more than a bit sour, and addictively delicious. Believe me; you'll wonder how you ever lived without them.