Snack

This recipe is an accompaniment for Meringue-Topped Raspberry and Peach Ice Cream Cake .

My mother learned to cook this bread during the Depression, when nothing was wasted — especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I've discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake up this memory.

Offer toasted pita bread triangles or toasted baguette slices with this tangy dip. It's nice with raw vegetables, too.

Top off this easy-to-make dessert with whipped cream or vanilla ice cream.

This tart has an unusual cake-like texture.

Begin making these one day ahead. The dough is much easier to roll out when chilled, and the buns hold their shape better when formed with cold dough.

These cookies from the town of Prato are also known as cantucci. They are usually served with the Italian dessert wine Vin Santo.

Can be prepared in 45 minutes or less.

Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.

These brownies can be fudgy or cakey depending on how long you bake them.

This jam-filled pastry with a cookie-like dough takes its name from the town of Linz. The recipe uses cherry preserves for the filling. It makes enough dough for the torte and extra cookies. To make cookies, roll out dough to 1/4-inch thickness. Cut out decorative shapes and bake at 350°F on a parchment-lined sheet until golden, about 10 minutes.

Chef Laurent Manrique is a big fan of Laura Chenel goat cheese in Sonoma, which is available at many cheese shops across the country.

Active time: 45 min Start to finish: 1 1/4 hr

Active time: 15 min Start to finish: 30 min