Make Ahead

Russian cheesecakes, like this one served at The Kaleenka in Seattle, are lighter and drier than most American versions. The texture comes from a dry-curd cheese (known here a hoop cheese) common to Russian cooking.

Can be prepared in 45 minutes or less.

Fresh mint and lemon peel are combined with feta and chevre in this topping. Can be prepared in 45 minutes or less.

Light cookies are filled with dessert-wine ice cream and fruit. The recipe makes about six cookies, so there's an allowance for breakage or extras for nibbling.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A light dessert that is made extra easy by the use of purchased fruit juice. No ice cream maker required.

This is a variation on a cake that my mother makes for both dessert and breakfast. The original recipe used a couple of bowls and a mixer, but I've developed a quick saucepan method, and even my mother says it has the same moist, tender texture and flavor.

Honey flavors both the syrup and the filling in these delicate pastries. In the Middle East they are usually stuffed with nuts or cheese. Mozzarella is included in this version, which may seem unusual in a sweet filling, but it prevents the ricotta from becoming runny. The pine nuts are like little eggs resting in their nests.

This would also be good on broiled sea bass or red snapper fillets.

Edamame are fun to eat, the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

Camembert aux Noix Amuse-Bouches Active time: 30 min Start to finish: 50 min

Migas is the name of a popular Spanish starter of breadcrumbs fried with ham; it's typically served with fried eggs. Here, migas becomes a crouton topping for the salad.

This recipe is an accompaniment for Shrimp and Sesame Sticks with Apricot Dipping Sauce .

With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce.