Electric Mixer

The ultimate chocolate cake.

Cardamom-scented whipped cream tops a light, crisp meringue in this pretty paean to the season's fresh berries.

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

This is one of actor Andy Garcia's favorite dishes; the recipe comes from his wife, Marivi. For more of his favorite foods, see "Feedback" in the May 2006 issue of Bon Appétit.

Rosalyn Tauber of New York City, writes: "I find that many restaurants don't observe "kosher for passover" standards, so I always look for recipes my family can enjoy at home. I've been making this dish for ten years." These delightful orange pudding cups are a simple and supreme side with a mellow carrot flavor and a citrus note. They're a great addition to any Passover menu.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

Because the blackberry coulis flavors the glaze for this dark chocolate cake, it should be made ahead of the cake.

There's one thing better than a warm chocolate cake: a warm chocolate cake served with a rich cream sauce. This 139-calorie dessert only feels like a splurge.

Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Concord-grape wine — a traditional part of the Passover feast — gives this delightful spongecake a fruity, almost floral note.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. Medjools are the most prized of all dates, and their firm, meaty texture is perfect for this recipe.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery. To avoid overbaking the pudding cakes, start checking early for doneness.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking. Serve with a dollop of crème fraîche, if desired.