Make Ahead

Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies.

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.

Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.

These grapes make for both an elegant winter centerpiece and a sweet treat for the holidays. Active time: 30 min Start to finish: 2 1/2 hr

Blended in the processor, the no-bake cream cheese filling is ultra-smooth.

This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr

Hojuelas de Harina con Miel de Pilón Active time: 1 hr Start to finish: 1 1/2 hr

Marillenfleck This is one of the most popular of all coffee-house treats, and almost every baker has the recipe in his or her head. (The proportions are 200 grams each of flour, sugar and butter, but these don't translate as easily in the American volume method of measuring.) This version comes from my friend Gerda Hofer, who related it by heart. Don't be put off by the use of canned fruit, which is consistently flavorful and sometimes preferable to the bland fresh fruit we get too often these days; but you can use fresh fruit if you are sure it is at its peak of flavor. If using fresh apricots, sprinkle them with 2 tablespoons additional sugar before baking.

Though this ice cream was delicious made with regular butter and table salt, it was even better with European-style butter (like Plugrá) and fleur de sel. Active time: 15 min Start to finish: 5 hr

A refined version of a New Orleans classic. Ask the butcher to remove the backbone and quarter the duck.

We highly recommend using California apricots for this recipe —their intense flavor and color give this frozen yogurt a real boost that's missing when it's made with the Turkish variety.

Active time: 1 hr Start to finish: 1 1/2 hr Don't use water-packed tuna for this recipe — it's too bland for the filling. Tuna packed in olive oil, however, will make for empanaditas that taste genuine. Especially with a glass of Fino Sherry.

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

You can start making these savory cookies up to three days ahead. Even easier: Serve the cheese roll with store-bought crackers. (We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)

Grape tomatoes are smaller than cherry tomatoes. If you’re using cherry tomatoes, cut them in half for this dish.

Yuuan Yaki The meaty flavor of oily fish such as Spanish mackerel, pompano, or swordfish stands up nicely to this marinade. If you prefer milder-flavored fish, try cod or bass.

This would also be terrific over ice cream.