Baking

Can be prepared in 45 minutes or less.

These muffins are at once light and chewy.

Two new flavors enhance a classic.

Using stencils to add powdered sugar designs is a great way to dress up the treats.

In this recipe we call for a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim; you could instead use a 10- by 1-inch round tart pan with a removable rim. The cornmeal makes a tender, delicate crust.

This moist cake is delicious served warm with cream, but can also be offered cold.

A touch of cardamom lends subtle spice to these innovative crescent-shaped rolls.

Can be prepared in 45 minutes or less.

The sautéed onion and toasted walnuts enhance this cheese-friendly bread.

Can be prepared in 45 minutes or less.

This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

A spice cake that's great with coffee.

You'll find all the flavors of a traditional Linzertorte — a hazelnut, spice and raspberry jam tart — in this delicious cake. The top is covered with a piped frosting that imitates the lattice crust of the classic dessert. One ingredient that is a definite departure from the original is the Chinese five-spice powder; it adds a lovely nuance.

A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant. Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia