Baking

Maureen Abood of Chicago, Illinois, writes: "Whenever my mother visits my sister and me in Chicago, we have dinner at Mon Ami Gabi, where we can look out the large windows onto Lincoln Park as we eat. I'd love to make the luscious chocolate tart served there for my mother the next time I'm home." The soft caramel filling is a terrific showcase for — and contrast to — the toasted nuts.

Toni Grekin of Deposit, New York, writes: "This recipe was given to me by my friend Barbara Leeds. It's wonderfully rich and overwhelmingly addictive." Active time: 30 min Start to finish: 2 1/2 hr

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

Long ago on our honeymoon, we stayed at the Connaught Hotel in London, a bastion of comfortable English tradition. They served what I considered then, and still do, the finest of fruit crumbles. It was served very hot and had a thick golden crumb topping that was baked on top of perfectly cooked and sweetened fruit. Although the crumb topping was crisp on top, it remained pleasantly soft in the middle.

Active time: 10 min Start to finish: 1 hr

(Tarte Renversée Caramélisée aux Abricots) This terrific dessert is similar to a classic apple-based tarte Tatin.

This is a wonderful way to experience onions and it is reminiscent of the Alsatian specialty, flammekeuche. Combined with the cream, the onions (Rose de Roscoff, if you can find them) create a sweet, succulent foil for the bacon and the pizza dough. I like to serve this as a first course, with a lovely Gewurtztraminer.

This New York-style cheesecake — with a hidden layer of sweet peach compote — is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.

Cayenne pepper in the batter gives these muffins a nice little kick.

Tyrenies Variation on a theme: These Kimolos cheese pies are one kind of dozens of similar cheese pies found throughout the Cyclades.

"I recently was in Waxhaw, outside of Charlotte, and discovered a great restaurant—Dearstyne's Bistro," writes Suzanne Hoover of New Hill, North Carolina. "I would love to know how to make the chocolate bread pudding." This version of the classic dessert has more custard and less bread than usual, giving the pudding a softer texture.

The perfect appetizer with Champagne.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices.

Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.

Wolf Blitzer's family serves this moist, not-too-sweet Bundt cake as a side dish. A warm slice would also be delicious for breakfast. Use the large holes of a box grater to prepare the carrots.