Electric Mixer

Editor's note: The recipe below originally appeared in One Potato, Two Potato by Roy Finamore with Molly Stevens. It was reprinted, along with the introductory text included here, in The 150 Best American Recipes by Fran McCullough and Molly Stevens. __ Probably the most frustrating part of preparing Thanksgiving dinner is the last-minute potato mashing and gravy making. If you have this recipe in your arsenal, you can knock off the mashed potatoes 2 days ahead and have them sitting pretty in the refrigerator, ready for a last-minute heating. But that's not the only time you need these potatoes; they're also great for a buffet or for any crowd. These luxurious mashed potatoes have a couple of other virtues, too. They're light and fluffy because they're whipped with an electric mixer, and they're incredibly luscious because they have sour cream and butter, plus cream cheese to give them a little edge. __

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Tart, refreshing lime balances the richness of the chocolate.

Editor's note: The recipe and introductory text below are from Greg Case's and Keri Fisher's One Cake, One Hundred Desserts. To read Epicurious's review of the cookbook, click here. One of the best things about this mousse is that it's very simple, with only a handful of ingredients and a few steps. Yet the mousse is so versatile—not to mention so tasty—you'll soon find yourself whipping some up to fill a graham cracker crust for chocolate mousse pie, or to serve on its own, topped with some fresh raspberries for an elegant dessert. Or you could just eat it right out of the bowl with a soupspoon, as we do. Be careful when combining the chocolate and the whipped cream. Whipping the cream adds lots of air and volume to it, and overworking it when adding to the chocolate will allow all that air to escape (and then you'll have chocolate sauce, not mousse.

Editor's note: The recipe and introductory text below are from Lauren Chattman's Mom's Big Book of Cookies. To read Epicurious's review of the cookbook, click here. Here is one of my favorite recipes in this book. These bars are just the essence of home baking for kids: a few simple ingredients that you probably have on hand, minimally handled, make the best bar cookies ever.

Editor's note: The recipe and introductory text below are from Jennifer Appel's Buttercup Bakes at Home. To read Epicurious's review of the cookbook, click here. While most of my customers seem to live for the icings and toppings on my cupcakes, this "black bottom" cupcake is sure to please just as it is. It's become my all-time personal favorite.

Bavarian cream is as famous as its origin is mysterious. It might have been invented by French cooks at the court of the Wittelsbacher, the powerful dynasty that ruled Bavaria for more than seven centuries until the last Bavarian king abdicated in 1918. Or possibly, it was first made by Isabeau de Bavière, daughter of a Bavarian duke who married King Charles VI of France in 1385. Whichever version you prefer, one thing is clear: Bavarian cream is deeply entrenched in history and a royal treat in the true sense of the word.

A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant—but still single serve—dessert, reminiscent of the classic candy.

Budino is Italian for "pudding."

Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter—or both. This is the mustard sauce for which Joe's is famous.

Though these tarts look and taste as if a French grandmother had slaved over them, the abbreviated cooking time is more suited to an American's pace. The apples, cooked first in syrup, are juicy and intense.

This gorgeous dessert is a not-too-sweet symphony of nectarines and almonds. With its juicy fruit, creamy filling, and intense, slightly sticky glaze, all nestled into a crunchy, nutty crust, it would please any tart lover.

Made with airy whipped egg whites and strategically placed yolks, this dish has the soft, yolky flavor of eggs Benedict but without all the hassle. Plus it looks so gorgeous, your guests will feel extra special when it arrives at the table.

Corn fritters are incredibly versatile—they can be drizzled with maple syrup for a breakfast cake, topped with applesauce as a snack, or served with salsa as a side dish. These fritters, adapted from Laurie Colwin, have a wonderfully crisp exterior and a sweet, fluffy middle.