Flour

A southern soufflé that is a delicious addition to the Thanksgiving meal. It's much lighter than corn bread, yet with just as much rich, buttery flavor.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Melt some butter in maple syrup to drizzle over these slightly crunchy hotcakes.

For more information about making petits fours, see <epi:recipelink id="">Perfect Petits Fours</epi:recipelink>.

Cornmeal in the dough gives the bread an appealing, slightly crunchy texture.

The pastry for this tart is very light and crisp. For best results, handle it as little as possible and keep it cool. You will need a 12 1/2- by 1-inch fluted round tart pan with a removable bottom, available at cookware shops and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901.

Can be prepared in 45 minutes or less.

Begin this dish early in the day to allow the polenta to set.

This recipe originally accompanied Corn Bread Succotash Stuffing . The corn bread also can be served on its own.

An especially easy baking powder version of the traditional yeast-leavened cornmeal and molasses bread. We've used buttermilk instead of water to give the loaf moistness and tang.

Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.

Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.