Snack

Red onions, sweetest in the summer, are caramelized and combined with pancetta to top toasted country-style bread for a sensational starter.

This spice-scented compote makes a great accompaniment to the New York cheesecake.

They're delicious served warm with butter, preserves or honey.

Chocolate chip cookies are taken to a crispy, crunchy new level.

Begin preparing this at least a day ahead.

The brittle is a great gift on its own.

Cooked cocktail sausages are glazed with a sweet and spicy mixture flavored with Worcestershire sauce, and served with a sauce whose predominant ingredient is mango chutney.

Can be prepared in 45 minutes or less.

This recipe originally accompanied Chocolate Napoleons with Mascarpone Cream and Cherry Compote .

Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack.

This refreshing salad is delicious and ideal as a snack or light dessert in the heat of summer. This recipe can be prepared in 45 minutes or less.

"Whenever we're in the area, my husband and I stop at the Thompson House Eatery in Jackson, New Hampshire," says Sandra L. Michaud of Newtown, Connecticut. "I'm crazy about the freshly baked lemon bread that sometimes comes with meals there." This sweet quick bread would make a nice breakfast treat, too.

Using Stilton and sharp cheddar is intended to mimic English Huntsman cheese, in which Stilton and Double Gloucester cheeses are combined. The biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting.

Though this recipe makes more than enough hors d'oeuvres, they are small and disappear in a New York minute!