Flour

Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.

Get your chocolate fix with this lush torte from executive pastry chef Philippe Niez at The Mayflower Inn & Spa. It tastes so rich, you won't even want seconds!

Semolina flour gives extra texture to the crust.

These are just a tiny bit sweet. For the tenderest result, stir in dry ingredients just until blended.

This big-deal cake can be made a day ahead.

This clever appetizer is halfway between a pizza and a flatbread.

Start preparing this one day before serving — it needs to chill overnight.

Avocados add a heart-healthy touch to this satisfying salad from executive chef Stephane Beaucamp at Kantina in Newport Beach, California.

Think of this dish as a sloppy joe with a corn bread and Cheddar crust — a welcome twist to an American classic.

This recipe can easily be halved to make one pie. It's great with whipped cream.

It's all about the interplay between cake, syrup, and pears in this sophisticated dessert. The rosemary syrup would also be delicious in a cup of tea.

IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.)

The bread is terrific on its own, too.

A sumptuous chocolate-caramel ganache alternates with layers of cake sweetened with chestnut cream.

These dainty tea cakes took many of us back to our childhood. A few drops of kirsch gives them a faintly eastern European air.