Food Processor

This recipe hails from France.

This dessert, called sciummette ("little sponges") in Liguria, is the Italian version of the French oeufs à la neige. One look at these fluffy ovals of meringue will tell you where the name comes from.

These would make nice presents, too.

Dutch speculaas cookies are similar in taste to gingerbread men. This treat combines the spiced speculaas dough with another Dutch tradition: giving almond-filled tarts as gifts. Use a two-inch gingerbread-man cutter to make the cookies for the topping.

These are, without a doubt, the best rugelach I've ever tasted, and, to my mind, there is no point whatsoever in improving on perfection. From my friend Lora's wonderful book Cooking with Memories, this recipe was passed down to her from her mother. One of the reasons these rugelach are so special is that the dough itself contains a little sugar, making it softer and more cozy and buttery than the usual. Then there is the extra zing of tartness from the apricot preserves and the sweet, sharp sting of lots of plump golden raisins. As I mentioned, perfection! As Lora warns: "Beware, you can't eat just one!"

The streusel topping adds nice crunch.

Waffles put on their black-tie best in a treat that is both elegant and homey.

These buttery cinnamon cookies are David's all-time favorite. Make them and you'll see why.

These crisp turnovers are traditionally enclosed in pastry dough. Making and rolling out the dough can be quite time-consuming, so potsticker wrappers are used in this recipe instead.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

These burgers are easier to handle if they are chilled for one hour before grilling. They would be great with rice salad and cucumber slices. Grilled pound cake topped with crushed sweetened strawberries and whipped cream makes a luscious finale.

A lovely summer dish. Be sure to make the oil several hours ahead.

Active time: 25 min Start to finish: 3 hr

ALSACE Serve with a green salad for a lovely lunch or light supper. What to drink: Gewürztraminer or a dry Alsatian Riesling.

The tart cherries brighten the classic flavor of almond in this tortoni.