Cookbooks

Store these brownies in the refrigerator, covered, for up to 2 days. Bring to room temperature before serving. You can also make the brownies in an 8-inch-square baking pan (prepare the pan as directed in step 1 of Double Chocolate Brownies, page 541).

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

Store brownies in an airtight container at room temperature for up to 3 days.

This recipe is based on the famous Key Lime pie from Joe’s Stone Crab restaurant in Miami Beach. If you can’t find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days.

Store brownies in an airtight container at room temperature for up to 3 days.

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

When making the caramel in step 2, keep an eye on your pan; the best indicator that the caramel is ready is appearance, not cooking time. Just before the syrup reaches the desired color, remove it from the heat; the caramel will continue cooking for a few more seconds.

Sanding sugar is used to coat the biscotti because it won’t melt in the oven. We dipped half of the batch in melted chocolate. To dip them all, double the amount of bittersweet chocolate.

The cookies can be stored in an airtight container at room temperature for up to 5 days.

These are best eaten slightly warm.

The custard-filled crust can be refrigerated for up to 2 days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick to the knife, wipe the blade clean between slices. Then decorate each bar with whipped cream. If you don’t have a pastry bag, use a resealable plastic bag with a corner cut off.