Electric Mixer

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up the health quotient, naturally rich but low-calorie unsweetened soy milk is used in place of whole milk.

Tabat Jibneh In Kuwait it's common for women to gather at least twice a week for a couple of hours before lunch. When I lived there, most of the women at these gatherings were not employed outside the home, making these subheys, which means "mornings," a cherished part of our social life. We enjoyed visiting one another and sampling the delicious refreshments that were always an important feature of the get-togethers. Savory pastries, sweets, and coffee were usually served, and there was always an unspoken challenge to come up with uniquely delicious recipes in order to impress one another. Since I love cheese, and especially the combination of cheese and bread, I invented these fragrant cheese-filled rolls to serve at one of our subheys. Tabat Jibneh can be frozen uncooked, right in the pan, for up to 6 weeks. Double-wrap the pan with one layer of plastic wrap and another of heavy-duty aluminum foil. When you are ready to bake them, defrost the rolls in the refrigerator, then bake them in a preheated 425°F oven until they are pale gold, 30 minutes. You can also freeze fully baked Tabat Jibneh, tightly wrapped, for up to 2 weeks.

It was summer when we received a letter from a reader requesting a recipe for fruit ice cream that was as lush and rich as Ruth Reichl's chocolate ice cream . The secret is to cook the fruit down to a jamlike consistency with sugar, which lowers the freezing point. We were working on our fall issues at the time, so we developed a seasonally appropriate cranberry ice cream ; we also couldn't resist taking advantage of the local peaches sitting on our countertop. Frozen peaches are a perfectly good stand-in for fresh in this case, and a scoop of peach ice cream on a slice of toasted pound cake can be a beautiful thing in the dead of winter. For the silkiest peach ice cream ever, work with the all-cream base for the cranberry ice cream .

Sweet and tart, this robust fruit ice cream is a perfect finish for any holiday feast.

As great as the original, but with a lot of crunch, too.

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile. It's important to use very fresh roe with a clean, ripe, rather fruity scent.

The "crumble" in this case is a buttery shortbread topping.

This cake is the little black dress of fiber — velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.

This flourless torte is made with a minimum of ingredients — nothing more than walnuts, eggs, and sugar — then generously coated with coffee-flavored whipped cream.

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps." A French country dessert that's like pudding and tender cake all in one.