American

The colonists planted around 150 varieties of apples in New England, many of which can still be found today. Apples show up most often in a double-crust pie, but the crisp is also a superb showcase. Nothing more than fruit baked with crumbly nut, flour, sugar and butter topping, it's as simple to make as it is delicious.

For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less.

Often called black cakes, spice cakes flavored with molasses are a perennial on the southern dessert buffet.

A rich and elegant special-occasion dish.

The rich flavor of espresso is a perfect partner to the chocolate. Place each piece of fudge in a paper or foil candy cup and arrange in gift boxes lined with holiday paper.

Here's a sophisticated but easy desert.

Soda fountains were a natural fit in drugstores because the skills of an old-time pharmacist, who actually manufactured medicine, translated seamlessly into the skills of a confectioner who concocted exotic syrups for sodas, phosphates, sundaes, and milkshakes. Nowadays, most vintage soda fountains buy their syrups ready made. But there is one sweetshop treat that no one has yet been able to bottle or package so it tastes as good as a batch fresh off the stove: hot fudge sauce.

A great brunch treat.

This dessert looks like a cobbler or pie, but it has the texture of a cake. Top it with whipped cream or vanilla ice cream.

Making one large shortcake is impressive and lot of fun — especially when chocolate is added to the basic combination.

The lusciously sticky caramel-pecan top layer in this brownie was inspired by the chewy chocolate candies called "turtles."

For extra eye appeal, use tricolor pasta in this fresh-from-the-garden salad.