Snack

This fun, gooey treat makes a great after-school snack. The marshmallows are slightly charred and the bread is cleverly caramelized for double the toasty flavor.

Even die-hard chocolate lovers won't miss the hot fudge in these sensational sundaes.

This take on curried deviled eggs has a more authentic Indian flavor, thanks to the inclusion of mango chutney and garam masala (an aromatic spice blend used in South Asian cooking).

A new take on carrot cake.

This recipe makes plenty of extra walnuts; they are delicious tossed in salads, crumbled over ice cream, or served with drinks.

Creton
Quebec breakfast at its best, this pâté-like spread is a treat on toast or crackers anytime.

Crumbly, delicate, and glistening with golden sugar, these easy slice-and-bake cookies are the ideal complement to Calvados toddies. Perfect as an after-dinner nibble or an everyday treat, they will quickly become one of your favorite standbys.

Australian crystallized ginger is especially moist; it's sold at some supermarkets and specialty foods stores.

Joe Miller of Glasgow, Montana, writes: "Though this recipe was introduced to me by a college friend from Anchorage, it originated — generations ago — in Charlotte, North Carolina. Today, it is a Miller family tradition." Featuring the crunch of toffee, the creaminess of chocolate (a combination of milk and bittersweet), and a finishing sprinkle of walnuts, this sweet snack has all the bases covered.

This recipe's a family favorite from my Auntie Delores. It's actually a version of bibingka, a Pilipino dessert. I call it coconut cake, because I don't know how to translate "bibingka" into French, and Laurent and I mostly speak French. At home we simply cut it into squares. For a fancy restaurant-style presentation, you can cut it into various shapes using cookie cutters. If you want to cut out shapes, lining the cake pan with parchment paper will make it easier to unmold the cake. Packages of coconut are usually 14 ounces, but an ounce or two more or less won't make a difference.

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars — only better. Plus, they keep for a week.

Use a Bundt pan or any other decorative ten-cup fluted pan.

These crumbly cookies are extremely easy to make, and they improve with time. We recommend baking them a couple of days ahead — if you can resist the temptation to eat them immediately.