Dairy

Small squares of this tart make excellent hors d’oeuvres. Save the extra peach purée to blend with sparkling white wine for a refreshing cocktail.

Keep dough in an airtight container in the refrigerator for up to one day; before using, let it come to room temperature. If freezing, dough should be shaped and wrapped well in plastic first. Thaw completely in the refrigerator.

Baking these buns in muffin tins ensures that each one will have a crisp, sugary edge, as well as a delicious, soft center.

These savory cheese puffs are a specialty of Burgundy, France, and are the perfect accompaniment to a cocktail or glass of wine. We’ve flavored our version with fresh herbs, but feel free to omit them. To prepare the gougères in advance, pipe the dough, top with cheese, and freeze on a baking sheet until firm; transfer to resealable plastic bags, and freeze until ready to bake, up to three weeks.

To help these hors d’oeuvres retain their twisted shapes, thoroughly chill them before baking. You can freeze the formed straws for up to three weeks (no need to thaw), but once they’re baked, it’s best to serve them as soon as possible.

These pastries are a specialty of Naples, Italy. The key to making them is using the freshest ricotta you can find. Do not substitute packaged ricotta, which can’t compare with artisanal varieties in terms of flavor or consistency.

Fresh sour cherries usually appear in farmers’ markets in early July, but the season is short—about three weeks. If you can’t find fresh sour cherries, substitute two pounds of frozen ones; defrost before using. To make the strudel, you’ll need a large, clean cloth and a work surface that you can easily walk around, such as an island or your kitchen table.

An abundance of grated carrots makes these cupcakes moist, while granulated sugar, instead of the traditional brown, keeps them light.

If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.

The applesauce in this cake makes it exceptionally moist. Although homemade applesauce is best, you could also substitute an all-natural store-bought variety. If you would prefer a larger cake, prepare the batter as directed and bake in two nine-inch pans for forty to forty-five minutes.

Bananas vary greatly in size. The six bananas called for in this recipe should weigh a total of about four pounds. Once cut, bananas will discolor rapidly, so it’s best to slice them just before using.

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

These cookies get their flavor from freshly ground whole spices. Be sure to make the cookies at least a day before serving; they will soften a bit and the flavors of the cookie and the filling will have a chance to meld. You can also omit the filling and serve these cookies on their own.

These cookies are surprisingly rich and light at the same time. Served with cheese and grapes, they are the perfect ending to a multicourse dinner.