Baking

A pretty centerpiece dessert that's a cross between a trifle and tiramisù. To give the flavors time to meld, you’ll need to put the trifle together at least one day ahead, but it tastes best when made two days ahead. Any leftover praline would be terrific sprinkled over ice cream.

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

In this fun take on pumpkin pie, a little whisky really puts the "Scotch" in butterscotch.

Cinnamon, cardamom, allspice, and cloves give this crème brûlée a spicy kick.

Purchased vanilla ice cream, pumpkin, and four different spices make up the delicious pie filling.

Forget marshmallows with the yams this year. Instead, use them to make the topping for this cheesecake. Because the cheesecake needs to chill overnight, be sure to begin one day ahead.

These cookies should set for a while before serving. The fillings help soften the meringue—and your patience will be rewarded with a wonderfully chewy texture.

All-butter puff pastry is available at some specialty foods stores.

This dessert is a pecan pie-apple pie hybrid.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

A homespun look meets exotic flavor.

These warm, pudding-like individual desserts are the perfect use for those last-of-the-season plums. If you'd like, sift some powdered sugar over the clafoutis before serving.

Mint gives delicious lift to the coconut flavors in this cake, which gets moistness from sweetened condensed milk and coconut cream.

Not a fin in sight here—just a light, sweet finish to a healthy meal.

An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for Sunday brunch, as a piquant alternative to hash browns.

The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course—particularly with a nice triple-crème.

Ladyfingers may play only a supporting role in charlottes, but these delicate, small spongecakes are well worth perfecting. Folding in the egg whites requires a light but confident hand. Also, be careful not to overbake. Gaston LeNôtre's son Alain warns: "Thirty seconds too long, and it could be too late."