Baking

Make this tart the day before serving to give it enough time to set.

If you can't find golden raspberries, simply substitute more red raspberries.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients. The produce there inspired me to create this dish, which is a real taste of the South."

Though they're the kind of thing you tell yourself you're making for kids, the way these sweet and slightly salty cookies go a little chewy when they absorb the ice cream will definitely inspire mature palates as well. This recipe is also delightfully devoid of fuss; you simply make one big sandwich and then cut it into small pieces.

Nestled in a flaky crust, nectarines and raspberries seem to tease the best out of each other — these pies are fragrant and floral, sweet and tart. Even if you've never had the combination of fruits before, it instantly tastes like an American classic.

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake this cake the night before the shower and keep refrigerated overnight. Frost and decorate the cake the morning of the shower.

(Music Paper Bread) _Editor's note: The recipe and introductory text below are excerpted from Giuliano Bugialli's book _Foods of Sicily & Sardinia. We've also added some helpful tips of our own, which appear at the bottom of the page. This recipe originally accompanied Jumbo Shrimp with Fregola.

Unlike many store-bought granolas, this luxurious blend of oats, green pumpkin seeds, and exotic dried fruit is preservative-free and not overly sweet. Sprinkle it on yogurt, pancakes, or waffles—or simply enjoy eating it out of hand.

These crunchy chips are great with chili, soup, dip, or by themselves.

(Sericaia à la Ritz) Editor's note: This recipe is adapted from Jean Anderson. Anderson also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Anderson and Portuguese cuisine, click here. The recipe for this unusually light Portuguese "egg sweet" is adapted from the Varanda Restaurant of the Ritz Four Seasons Hotel in Lisbon. At the restaurant, an ice cream made from ameixas d'Elvas (sugarplums from the city of Elvas near the Spanish border) is scooped alongside. However, the sericaia is equally delicious served plain.

We are happy to announce that Marla Orenstein has won our February 2006 "Cook the Cover" contest with her delicious variation on our Chocolate-Glazed Hazelnut Mousse Cake. Marla Orenstein explains her variation:
To me, this rich, heavy chocolate dessert is enhanced with the addition of a complementary tart or sour taste. In this recipe, I have added a new layer—a reduction of sour cherry jam mixed with balsamic vinegar and brandy—between the chocolate shortbread and the chocolate mousse. I find the taste of the whole cake to be more complex and enjoyable as a result.

We are happy to announce that Nicholas Leighton has won our January 2006 "Cook the Cover" contest with his delicious variation on our Butterscotch Chiffon Pie. Nicholas Leighton explains his variation:
I loved the silky butterscotch chiffon pie on January's cover, but in our house we have a rule that every dessert must contain chocolate! You'll agree that the luscious butterscotch chiffon filling and tasty pecan topping is absolutely delicious with this bittersweet chocolate cookie crust, which rolls out like a dream and unmolds from a tart shell perfectly every time. The original recipe was great, but with a chocolate cookie crust it's sublime!

We are happy to announce that Megan Gill-Kopp has won our September Cook the Cover contest with her delicious recipe for Mexican Turtle Chocolate Mink. I have made some simple changes to create a Mexican twist to Gourmet's Chocolate Mink recipe. I have added cinnamon to the chocolate batter. In addition, I have topped the dessert with a Mexican caramel, cajeta, and toasted pecans. Living in San Diego has opened my eyes, and taste buds, to the wonderful flavors of Mexican cuisine. I couldn't help adding some of those flavors to this recipe. Editors' Note: Cajeta (goat's milk caramel) is available at many supermarkets, some Latino markets and specialty foods shops, and from amazon.com.

We are happy to announce that Jeanne Brophy has won our December 2005 "Cook the Cover" contest with her delicious variation on our Mini Black-and-White Cookies . Jeanne Brophy explains her variation:
My variation is in the frosting. I'm not super crazy about the traditional approach. So thinking that this cookie is really a petite cake in disguise I developed a chocolate (Black) and peanut butter (Tan) buttercream frosting. Dee-licious!

This bubbly dessert gratin is a variation of the one I learned to make at Al Forno in Providence, Rhode Island. We baked it to order in the infernally hot pizza oven (700-plus degrees) until the berries popped open in the cream and the top glazed to a golden brown crust. But you don't need a pizza oven yourself. Your home oven set to 450°F is just fine. It just takes a few minutes longer.

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Our food stylist, Kimberly Huson, gave us her grandmother's recipe for these light and delicious cookies. They can be made ahead (up to five days in advance); package in miniature wooden boxes tied with ribbon as favors for your guests.

These turnovers are the Trinidadian version of the fruit-filled tarts traditional in European baking. They make an ideal snack or dessert. Dress them up for guests with a dollop of whipped cream and dash of cinnamon.

This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.