Bon Appétit

This delicious last course is a little sweet and a little savory—like dessert and a cheese plate in one dish. If you can't find fresh figs, buy dried black Mission figs, soak them in warm water until very soft, then drain and pat dry.

Inspired by one of the most popular desserts of the '70s, as immortalized by Wolfgang Puck when he was at Ma Maison.

This super-easy, no-cook dessert tastes like the ultimate Creamsicle.

White bread is perfect for bread pudding—as long as it's hand-formed and (preferably) unsliced, like the old-fashioned white here.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.

In the '80s and early '90s, chocolate cheesecake was at the top of our list. The simple ingredients in this rich, dense version let a good boutique chocolate shine.

Use roasted garlic to make fresh spinach and roasted-garlic custards . Any leftover roasted garlic will keep in the fridge for up to four days. It's a great addition to mashed potatoes, soups, and salad dressings.

An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats.

Now that imported caviar is no longer available, the domestic stuff is all the rage. Paired with lemon oil (sold at many markets), it's the ultimate garnish.