Make Ahead

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

Active time: 30 min Start to finish: 30 min

Active time: 10 min Start to finish: 10 min

Vanilla sugar keeps indefinitely and is wonderful sprinkled over French toast or on berries. It can also be used in place of sugar and vanilla extract when baking. You can add more sugar to the container and the bean will continue to infuse it. Active time: 5 min Start to finish: 2 days

Why make your own pita when it's readily available at supermarkets? One bite of these, fresh and warm from the oven, will tell you exactly why. The dough is simple to make, and because the dough rounds are thin, they bake in less than 5 minutes. But if you don't have time to make your own, store-bought pita can be warmed, wrapped in foil, in a preheated 350°F oven.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

The coating on these nuts is wonderfully delicate, and the method couldn't be simpler.

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

Refried beans are typically made from pinto beans, but black beans work well, too. Add a dab of sour cream if you crave a little richness.

Typical Provençal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving.

Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.