Walnut

Founded in Boston in the nineteenth century, Schrafft's shops soon became renowned for the quality of their candies, ice creams, and especially their cookies. Eventually they opened several stores in New York City, but according to food writer and food historian Judith Jones, true Schrafft's cookie aficionados believed that the Boston version of their oatmeal cookies was superior, and so they would travel to Boston by train to buy them. This recipe is based on the original Schrafft's formula but I've added some dark brown sugar for the rich color and flavor that it imparts. This is a soft, pleasantly chewy cookie, with plenty of raisins and nuts.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

Fudgy Cocoa Brownies with Chocolate Chips and Walnuts

"Every Christmas, my grandmother's best friend, Mrs. Mack, would give me and each of my brothers just one of these cookies, large and exquisitely decorated," writes Wendy Phillips Kahn of New York, New York. "I would save mine for days and then nibble carefully to make it last. Today, it seems a little decadent to make a whole batch, yet my daughter and I love the excuse to use our extensive collection of cookie cutters, and then enjoy painting our reindeer, Christmas trees, bells, birds, and snowmen, complete with jaunty ribbons around their hats. They may not be as elegant as Mrs. Mack's, but they're a colorful highlight in gift boxes of treats." Note: One of our readers alerted us to a problem with the cover recipe for cinnamon cookies in our December 2000 issue. We forgot the eggs! In order to make the cookies properly, add 2 lightly beaten eggs after beating together the butter and sugar, mix until blended, then follow the rest of the recipe. We apologize to Mrs. Mack, Wendy Phillips Kahn, and all of our readers for this oversight. These cookies are truly delicious, and we hope that you enjoy them.

Makedonitiki Melitzanosalata Editor's note: The recipe below is excerpted from Diane Kochilas's book The Greek Vegetarian. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here.

This feather-light, sweet-tart bread is as good as it sounds.

You can use the more traditional orange flower water or rose water instead of the orange peel and juice concentrate to flavor these crispy cookies.

Also good made with melon or oranges.

(TARTELETTES AUX NOIX)

Can be prepared in 45 minutes or less.

The big, All-American layer cake returns. Think pancakes and syrup, all dressed up. Buttermilk makes the cake moist, and maple-walnut candy provides the crunch.

Serve this slightly warm or at room temperature. Either way, it's fantastic with a dollop of sweetened whipped cream.