Baking

This takeoff on key lime pie, made with lemons and a vanilla cookie crust, is deliciously tangy and refreshing. In the nineteenth century, fresh milk would not keep long without refrigeration, so Florida cooks used sweetened condensed milk in their key lime pies.

Pay de Limón At our cooking classes in Oaxaca, I guide our students through the markets, buying tastes of the thick cream (it's like milky butter with a cheesey flavor and unctuous texture), the perfumey, greenish-yellow key limes and exotic tropical fruit like guanabana, chirimoya, guava, black zapote and papaya. In order to offer more than a simple taste of these traditional foods after one trip to the market, I combined that incredible cream and lime into a simple pie for our class meal, serving it with an assortment of pureed fruits. Even with our American homemade cream (or crème fraîche) and less-tart hybrid Persian limes, the pie makes a lovely special-dinner finale.

(Tarte aux Pommes a la Compote)

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Salt and pepper are predominant flavors in these sophisticated cookies (they're too spicy for children). Try pairing them with a tangy sorbet.

Can be made in 45 minutes or less.

(NOCELLI) Walnuts star in several important specialties of the region of Liguria, including these easy-to-make cookies named after the Italian word for walnut, noce.

Can be prepared in 45 minutes or less.

Apple cider vinegar makes the crust extra flaky. Offer eggnog ice cream (or vanilla ice cream sprinkled with nutmeg) alongside.

As a child, I was a picky eater and this cobbler was especially hard for me to take, since it's sort of an ugly dish. After being threatened with a trip to the doctor for vitamin shots, I did start eating more, and the cobbler turned out to be one of my favorites. It's a classic North Carolina recipe and is one of my mom's signature dishes. It's so simple and takes no time to make.

Kids and adults alike will get a kick out of this tower of ice cream. It makes a spectacular-yet easy-dessert for summer birthday celebration.

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

These creamy custards feature the flavors of chai, a spiced tea that's enhanced with cinnamon, cloves, cardamom, and ginger.

Top this with dollops of chilled whipped cream or scoops of vanilla ice cream.

We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety. Active time: 1 3/4 hr Start to finish: 5 hr