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A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Can be prepared in 45 minutes or less.

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

For years, pumpkins were planted in central-state cornfields to help the corn's roots cool in the summer. This pretty roll cake is an impressive alternative to classic pumpkin pie.

Early French gardeners developed the espalier method of growing fruit trees-the trees are trained to grow flat against a wall or trellis-so they could take full advantage of the sun and use small plots of land efficiently. October finds markets full of newly harvested crisp apples that add wonderful flavor to this traditional French tart.

The following is our own recipe for shrimp De Jonghe, the Chicago specialty. All recipes for shrimp De Jonghe are pretty much the same, the major variable being the amount of garlic used-from one to five cloves, depending on whether you want it to taste like a dainty, ladies' lunch kind of dish or a hearty casserole.

Can be prepared in 45 minutes or less.

Flourless cakes with a pudding-like center.

The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.