Food Processor

The key to delicious Linzer cookies is striking just the right balance of the tart raspberry jam filling with the thin, tender, and slightly sweet cookies. We think we've hit it with these — and they only get better after a few days.

The intricate swirls are attained with a specific kitchen skill: slice and bake. You'll get a little sweet pastry and a little fig filling in every bite.

Every holiday deserves a really special dessert. And this classic French creation — a large ring of airy choux pastry filled with the richest praline pastry cream — does the season proud. If you think it resembles a bicycle wheel, you're right: It's named after an 1891 bicycle race that ran from Paris to Brest and back again, and was the precursor of the Tour de France.

A variation on twice-baked potatoes, these are an eye-catching takeoff on a sweet potato casserole. The sweet potato flesh is pureed with butter and milk, returned to the hollowed-out shells, and topped with mini marshmallows before a final baking. You can puree the potatoes in a blender or a food processor; use the blender for an especially silky texture.

There's a layer of chocolate between the cookie-like crust and the rich filling of this sophisticated spin on the traditional pecan pie.

A perfect ending to any Asian meal.

Make this luscious dessert a day ahead.

This sauce blends fresh cranberry relish and cooked cranberry sauce.

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

This spread has a dose of fiber and heart-healthy fat, plus beta-carotene.

This no-bake dessert features alternating layers of savory pistachio-studded semolina and a cooked cream called kashta, set into a springform cake pan and chilled in the refrigerator overnight. If you are feeding a crowd, double the recipe and forgo the cake shape for a looser presentation: Spread all the semolina mixture on a large platter, spoon the kashta over it, and garnish with the nuts and powdered sugar; then spoon it into dessert bowls. There is no English translation for kashta, pronounced "ahshta," but it is often described as the Arab equivalent of clotted cream. This fragrant cake filling is also delicious as a breakfast treat, drizzled with honey or swabbed on a piece of toast.

There's a reason that we use this recipe time and time again—it results in a flaky pastry that we think is simply the best.

Although this orange butter takes only 5 minutes to prepare, it makes the Orange Cinnamon Sweet Rolls even more spectacular than they already are.

Creamy, cheesy, and light, this wonderful custard packs a few of the most delicious ingredients—sweet corn, earthy mushrooms, and spicy chorizo—into one amazingly satisfying dish.

It is critical that you use smoked — not regular—paprika in this dish. Whether you use sweet or hot, you will end up with irresistible sweet potatoes.