Baking

Save leftovers for snacks.

These savory tartlets are similar to quiches.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

Editor's note: This recipe is reprinted with permission from Gordon Ramsay's Fast Food.

These restaurant-worthy treats are jazzed up with just a hint of Grand Marnier. They're turned out of the ramekins they're baked in to show off the ruby-red cranberries on the bottom.

Easy, sophisticated, and make-ahead friendly, this is just the cake for your Memorial Day gathering.

Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts.

In this gorgeous pie, blueberry meets its perfect match: lemon.

This vibrantly colored crisp is the perfect combination of sweet, tart, and spicy flavors.

A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits  contain grated hardboiled egg yolk: It adds some body.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

The yogurt helps make this moist cake especially tender. Great for brunch or tea.

A flaky crust and a chocolate filling topped with a glistening tumble of raspberries—what's not to love?

There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it's not bouncy.

We couldn't pass up the chance to resurrect this recipe, first published in 2002. It's from reader Joyce McClelland, of Terre Haute, Indiana, and it's been handed down in her family for generations. We like to think that we're handing it down in our family, too.