Baking

These little “white kisses” are very light and not too sweet. The key to success is to refrigerate them for the right amount of time. After about an hour in the refrigerator, the whipped cream will have softened the center of the meringues, but not the outsides, so you’ll have a crunchy-chewy kiss. If you leave them much longer, the meringues will turn sticky.

If you don’t have a baking sheet large enough to hold the two loaves of dough side by side with a little room between them, use two sheets. Position the oven racks in the lower and upper thirds of the oven before preheating it, and rotate the pans from shelf to shelf and front to back about halfway through baking.

The texture of the chocolate-amaretto custard is very delicate, so be sure to slice the pears very thin, so you can eat the dessert with a spoon.

You know how I feel about wasting food; everything in my kitchen gets used, even old bread. I’d like you to try this dish, so, even if you don’t find yourself with a leftover loaf of bread, buy a fresh one and let it dry overnight. Think of this side dish as a bread lasagna and serve it as a contorno to fish or meat. For a different and delicious brunch dish, top each serving with a poached or fried egg.

You may be used to the large, pizzeria-size version of calzones, but I’m offering you this more typical Neapolitan version. Once you have the knack of making and filling the dough, the rest is easy. You can put whatever you like inside. Just make sure the fillings are drained of most of their excess liquid—the way I drain the ricotta overnight or squeeze the excess moisture from the spinach.

In the cantine or kitchens of Naples, you’re likely to see, hanging from strings, clusters of pomodorini (cherry tomatoes) put there at summer’s end to preserve their flavor for the cold winter months ahead. Because of their dry texture, these pomodorini are ideal for topping pizzas. If you’d like to approximate the texture and taste of cantina-dried pomodorini, cut ripe cherry tomatoes in half, arrange them, cut side down, on a baking sheet, and dry them overnight in the oven with only the pilot light lit. If you’re using regular or plum tomatoes, be sure to slice them thin and not to cover them with slices of mozzarella, or else they won’t dry and will make the crust soggy and undercooked.

This is a gorgeous dessert and naturally low in calories, as long as you don’t add a ton of sugar and don’t serve it with whipped cream. It just doesn’t need it. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are really all the fruit requires.

This country was built on apple pie with a very flaky crust, thanks to an abundance of lard or vegetable shortening. Instead of an overly caloric full-blown crust, this lightened-up pie has a crumbly Brown Betty–type topping. When you pulse the topping mixture, don’t over-mix or it will be tough—not melt-in-your-mouth tender. If you must serve ice cream with this pie, look for a low-cal alternative. The usual scoop of “à la mode” adds 250 to 350 calories.

Swapping the traditional crown of mashed white potatoes for a topping of seasoned cauliflower puree made with Greek yogurt saves a load of calories and carbs—enough to enjoy this English pub dish with a nice pint, if you like.

Because quiche is a custard, by definition it requires that a protein (egg) and fat (cream) mixture set up during baking but remain soft and silky when served at room temperature. Here, the cream has been eliminated completely, making a portion that is just over 200 calories. The flavor comes from caramelized onions, a little bit of bacon, and a small dose of an assertive cheese, such as Gruyère.

This recipe takes a little planning, as it needs to chill before cutting. It comes together in a snap, however, and is truly yummy—just like the Creamsicles you had as a kid!

These crunchy, chewy treats are sure to satisfy any sweet tooth! Try adding dried cherries or chopped bittersweet chocolate (depending on how many carbs you’ve had for dinner).