Make Ahead

Cake making was quite a fad in the twenties. The new gas stoves were efficient, reliable and easy to operate; besides, with more women working outside the home, there wasn’t as much time to prepare multiple desserts, so fancy layer cakes were made to satisfy everyone. Marshmallows were popular in the decade, and they were used in desserts, salads and side dishes. Here they sweeten an old-fashioned frosting and decorate this easy-to-make chocolate cake.

Tina Thompson of Orlando, Florida, writes: "Food and nostalgia are closely related in my mind. When I miss my dad, I make an extra-buttery grilled-cheese sandwich just the way he would every Saturday for lunch. When I miss my college roommate Jenny, I splurge on a new ethnic food to remind me of adventures during our junior year abroad in London. Inspired by my great food experiences there, I attended a small cooking school stateside so that I could come up with some fantastic meals of my own."

The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.

Here's a delicious example of an Eastern spice used to complement a Western dish.

Can be prepared in 45 minutes or less.

This recipe, given to me by my aunt, was given to her by her mother. Everyone agrees that it is absolutely delicious. The contrast between a sweet cake and a slightly spicy apple filling is piquant and delightful. The cake layers resemble large sugar cookies.

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

Fresh fruit marinated in Scotch and sugar is a lovely topper for the purchased cake.

A longtime favorite of copy editor Brenda Koplin. They are great for parties and make lovely gifts, too. Brenda likes to pack them in pretty containers, with the recipe included.

Also try this with scrambled eggs, omelets or a big bowl of chili.

Offer nuts, candy sprinkles and any other sundae toppings.

When I was a little girl, my Aunt Lisl always made butter cookies at Hanukkah time. We decorated them. The cookies were stored in her garage in airtight containers. Sometimes we got to take some of them home. Other times, we just nibbled on them at her house. One of the best things about cooking with relatives is that it's a great time to ask for family stories. While we baked, Aunt Lisl told wonderful tales of my father's boyhood in Germany.

Active time: 45 min Start to finish: 2 1/2 hr

While this recipe isn't terribly difficult, it is labor-intensive. We recommend you break it up into a couple of steps: Make the filling, then enlist a friend or two to help you do the rolling the following day.

Variations of this seasoning are found all over the Middle East. It's used to flavor eggs and is also served with pita—dunk warm flatbread in good olive oil and then the spice dip. The kind sold dried (with dried thyme) in Middle Eastern stores just doesn't compare to za'atar made fresh.

One of the most memorable meals of my vacation in Provence was at the one-star Auberge la Fenière," says Jacqueline Ross of Philadelphia, Pennsylvania. "Set in the Lubron hills outside the town of Lourmarin, it's a remarkable place owned by one of France's celebrated female chefs, Reine Sammut. I'd love to re-create my first course there, a chilled tomato puree with roasted eggplant."