Electric Mixer

Active time: 20 min Start to finish: 2 1/2 hr

You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Nan Buchanan, Kemah, Tex.
"This cookie is versatile, so I adapt the shapes and decorations to the season — jack-o'-lanterns at Halloween and eggs at Easter."

Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.

"The Monaco Hotel in Denver has a restaurant, Panzano, that's so good I went back several times during my stay," says Cindy Maciag of Troy, Michigan. "The ricotta pancakes at breakfast were fantastic."

"I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit," says Peter Wayne Gagnon of Pineville, North Carolina. "My experiments helped me arrive at my own version of this dessert." Active time: 20 min Start to finish: 1 1/4 hr

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls." For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.

These cookies owe their whimsical moniker to a generous dusting of powdered sugar.

Working on this book has taken us new places, and also back to explore taste memories from the past and from travel. Sometimes we've stumbled on childhood tastes, and sometimes we've gone looking for them. This dark gingerbread is from scribbled notes I found in an old cookbook of my mother's. I don't know where she got the recipe, but I do know that she made it regularly, especially in winter, when its rich, warm scent would draw us into the kitchen at dinnertime. Serve it as a snack or for dessert.

A tweed cake gets its name from the classic wool fabric it resembles. The effect is achieved by folding coarsely grated chocolate into the batter before baking. If you can't find matzo cake meal, you can grind batches of regular matzo meal in a clean electric coffee/spice grinder until it's the consistency of flour.