Electric Mixer

Alice Medrich, founder of the Berkeley chocolate shop Cocolat, started the craze for these intense little nuggets.

The ideal summer dessert and make-ahead treat (it can chill for two days before serving). Instead of the traditional custard, whipped cream folded into cream cheese is the easy filling in this version.

Scented with grated orange peel and spices, this dish is a combination of classic holiday flavors. You can make it a day ahead and reheat it on the stove top or in the microwave.

A high proportion of butter makes for an extra-smooth and rich icing. For best results, use Philadelphia-brand cream cheese.

This dessert, called sciummette ("little sponges") in Liguria, is the Italian version of the French oeufs à la neige. One look at these fluffy ovals of meringue will tell you where the name comes from.

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother. One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

Chef Ludovic leFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.

Dark beer and molasses add rich depth of flavor to this moist and delicious cake.

Jacqueline Willis of Edmonton, Alberta, Canada, "Recently I had a superb chocolate soufflé at the Ercole Ristorante Italiano in Calgary. It was made with milk chocolate — a subtle but delicious variation. I would love to be able to re-create it for friends at home. " The restaurant calls this dessert a warm chocolate mousse, but it reminds us of soufflé. These may collapse quickly after coming out of the oven, so wait until each person has been served before topping with ice cream.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

Boxed spice cake never tasted so good: Fresh pears, crystallized ginger and a sweet nut topping really perk it up. Serve this warm or at room temperature. The topping will be soft when warm; it will be firmer, like southern praline, when cool.

This dessert can be made one day ahead and stored in the freezer, making it ideal for entertaining. You can create the decorative meringue swirls and peaks with a rubber spatula, table knife, or spoon, but an offset spatula works best.

"My taste in food is pretty simple. I'm a meat-and-potatoes — and chocolate — kind of person," writes Sara Hainsworth of Frederick, Maryland. "This recipe is one from my time-tested family favorites, which makes it easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on these quick, dependably good dishes more than ever." Mix in one-half cup chopped walnuts with the chocolate chips, if desired.

"Before I had children," says Annie Denn of Mission Viejo, California. "I was in the airline industry. Working full-time used to leave me exhausted at the end of the day, but now I've discovered that my old job was a piece of cake compared to my responsibilities as a stay-at-home mom. In addition to keeping the house in order, I volunteer at my children's schools. It's fun to go into their classrooms and help out with projects and reading groups, but those activities leave little time for cooking. When I do get into the kitchen, I make dishes that are simple and delicious—which isn't easy given the different eating styles in my family. My daughters, Cassandra and Melinda, request hot dogs and pizza every night. Plus, they're quite the little cookie monsters. On the other hand, my husband, Mike, is a real meat-and-potatoes guy who doesn't have much of a sweet tooth. Although it's hard to come up with a compromise every night, I can usually put together a quick and flavorful steak dish with a batch of freshly baked cookies for dessert. That makes everyone—especially Mom—very happy." Made mostly with chocolate and just a bit of flour, these cookies have an intense chocolate flavor and a chewy texture.

This may be an unusual combination of ingredients and flavors for empanadas, but the pairing of cabbage, blue cheese, and walnuts is a classic that makes a wonderful cold-weather dish. While these empanadas would serve as a delicious and hearty vegetarian main course with the addition of rice and beans, I love these flavors with pork.

The warm caramel flavors in cola complement the molasses and brown sugar in this cake. The remaining candied kumquats are delicious served over vanilla ice cream. For best results, use Philadelphia-brand cream cheese in the frosting.

The graham craker crust provides a crunchy base for the rich, creamy filling.