Mary Cech

Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled shortbread cookies accented with a little sea salt are easy to prepare, versatile, and delicious.

I love the taste of buttery corn bread and the texture of the filling and the topping. This is a great dish to eat with soup spoons. For an attractive presentation, spoon generous portions into pretty rimmed soup bowls, or bake in individual casserole dishes or crocks. To save time, make the Creole Filling a day ahead (see Note).

Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.

Semolina flour gives extra texture to the crust.

These crustless individual cheesecakes have a gooey, honeyed topping.

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.

A filling of lemon curd folded into whipped crème fraîche gives this tart its billowy and ethereal texture.

Silky caramel sauce served with a foamy soufflé makes for an opulent textural contrast. And unlike a warm soufflé that you bake, this chilled version (and the sauce) can be made ahead.