Snack

"I eat right most of the time, but every once in a while I treat myself to a few of these melt-in-your-mouth cookies," writes Donna Staley of San Diego, California. "They're my version of an old-fashioned refrigerator cookie."

California orange groves inspired this version of the cake shaped like a Yule log.

This recipe makes great use of rotisserie chicken, available at most supermarkets.

Tangy and refreshing, this dip is called tzatziki in Greek. Here, it's served with crisp baked pita wedges, but it also goes well with crudités. Drain the yogurt a day before you plan to prepare the dip. And mix up a big batch of lemonade to pour throughout the picnic.

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

Active time: 30 min Start to finish: 30 min

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Nan Buchanan, Kemah, Tex.
"This cookie is versatile, so I adapt the shapes and decorations to the season — jack-o'-lanterns at Halloween and eggs at Easter."

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls." For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.

Active time: 25 min Start to finish: 45 min

Active time: 30 min Start to finish: 30 min

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Scented with nutmeg, these distinctive light little cookies have been a family favorite for many years. They are easy to make, melt in your mouth, and are far better than store-bought meringue cookies.

Chocolate-covered raisins turn into fudgy pockets of intense chocolate and chewy raisins in these easy brownies.

These Christmas cookies are topped with white icing and silver dragées for added elegance. Look for the dragées in the cake decorating section of your supermarket.