Baking

There may be no better way for a yeast-phobic (or time-pressed) cook to put a fetching basket of fresh bread on the table. The secret is a biscuit dough so simple to make and handle that you'll find yourself baking these twists for weekday family meals as well as special dinners.

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. And all the better if it is a truly memorable finale that sets off waves of flavor explosions: sweet meringue, cold ice cream, and puckery lemon curd.

We don't know who thought of it first, but making the pecan filling with maple syrup, instead of the more customary (and highly processed) corn syrup, was a stroke of genius. This pie is delicious. We added a bit of lemon juice, which prevents the sweetness from becoming cloying. Don't be concerned if the pie appears thin — this makes for a good balance between filling and pastry.

Apricot season is short, but our love for the fruit endures. Pan-roasting canned apricots revives their tartness. Combined with frangipane filling, they make for one sweet dream in the middle of winter.

Remember icebox pies? And how the flavor of butterscotch always seems to melt extra slowly on your tongue? The lighter-than-air quality of the creamy filling, along with the crunch of the pecan topping, make every bite of this cooling pie a real treat.

Galette des Rois
You can bake this cake to celebrate Epiphany, as they've done in parts of France since the Middle Ages, and bury a trinket (called a fève, after the fava bean that was originally used) in its filling. Whoever finds it will be king or queen for the day. Serving a dessert this buttery, flaky, and downright delicious, however, doesn't require a holiday (or a hidden surprise).

Three gifts in one: a mini cheesecake, the pan it comes in, and a jar of homemade caramel sauce on the side. Keep in mind that the cakes need to chill overnight.

For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.

These crisp cookies get their delicate appearance from confectioners' sugar dusted over a lacy doily. For an intense chocolate flavor, use a dark, Dutch-process cocoa, such as Droste or Valrhona.

Neither overtly salty nor sweet, and with a pleasantly grainy texture, these biscuits won a loyal following among staff dogs — as well as humans.

The perfect amounts of butter and sugar make these adorable cookies completely addictive. For the best flavor, use high-quality pure vanilla extract.

With its cloak of pure chocolate, this buttery cookie is sublime. For the best flavor, use a high-quality pure vanilla extract and the best chocolate you can find — preferably Valrhona. Melting the chocolate in two stages helps keep it at an even temperature — insuring that it will set evenly.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

Begin making the orange cream filling one day before serving the tart.

These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.

Similar to monkey bread, this is a great choice for brunch. Letting the dough rest overnight allows its flavor to develop into something wonderful.

Imagine peanut brittle that is as delicate as lace, with the familiar buttery crunch.

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.