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Offer sliced peaches with these cookies. Store the crescents in a shallow airtight container.

This recipe can be prepared in 45 minutes or less.

"This recipe is adapted from one in the great book Classic Home Desserts, by Richard Sax," says Alexa Reber of Sterling, Massachusetts. "I created it for my mother — she loves maple above all other flavors. It is almost as wonderful as she is." Active time: 15 min Start to finish: 55 min

For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups.

This recipe can be prepared in 45 minutes or less.

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.

Tortelli di Zucca con Mandorle Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling. Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.

When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.

Here, grapes top rounds of puff pastry (purchased, for ease), which form the crust of the two rustic tarts.

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.