Baking

"My husband, Don, and I made dinners together when we were first getting to know each other," writes Lisa Pendelton of Pasadena, California. "I was surprised to discover that everything from food shopping to sharing in the kitchen came so naturally to him. We had a lot of great meals, and once he spent all day making me a bouillabaisse for my birthday. That's when I knew I could definitely marry him."

This beautiful tart features a pastry the Italians call pasta frolla — the texture of the dough is more like cookie dough than traditional French-style pastry. The lattice crust is surprisingly easy to make because it doesn't require weaving the strips. Active time: 1 1/2 hr Start to finish: 5 hr

Savory tarts and quiches are traditional in Alsace cooking. The tart and the<epi:recipelink id="102385">Salade Vigneronne epi:recipelinkcan be enjoyed as separate courses, or together.</epi:recipelink></epi:recipelink>

This recipe was created to prepare <epi:recipeLink ="14264">Apricot Almond Shortbreads</epi:recipeLink>.<P> You will need three mini-muffin pans, each containing twelve 1 3/4-by-1 inch cups.

If you can't find blood oranges in your supermarket, you can substitute regular navel oranges in both the tart and the Orange Caramel Sauce.

These are favorites in Mexico and Russia.

Active time: 10 min Start to finish: 45 min

This dessert has a baked chocolate-cookie crust and a chilled light-and-fluffy filling of pureed fresh raspberries folded into whipped mascarpone cheese.

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

Begin making this ultra-creamy flan (think crème brûlée) one day before serving.

Fresh pumpkin or squash puree is always delicious but not nearly as handy as canned pumpkin.

Active time: 30 min Start to finish: 1 1/2 hr

A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this dish a day ahead.

Raw sugar crystals (sold at natural foods stores and some supermarkets) are baked onto the edges of the free-form crust.

"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce." Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Caramel Sauce; if you're short on time, substitute a purchased sauce.