Baking

If you think novelists do research only in libraries, think again. Culinary mystery writer Diane Mott Davidson has a different approach: She caters. Far-fetched? Not when your perennial protagonist is one Goldy Schulz, a caterer who has cooked her way through such delicious mysteries as Dying for Chocolate and Killer Pancake, stories that include the author's own enticing recipes and mentions of cranberry and orange, both significant flavors in her comfort-dessert memory file. "My husband was in the Navy and was often away at sea, so there was little opportunity to cook," she says. "One day I was with some Navy wives, and somebody set out a cranberry-orange bread. I raved about it. Not long after that, I drove to Norfolk to meet my husband's ship, and stayed with the woman who had baked the bread. While I was there, she slipped another loaf of it into my suitcase. It was the nicest thing anybody could have done." Prepare the cranberry glaze for this lovely orange layer cake a day ahead to allow it to firm up and chill. And consider presenting the finished cake as a gift; you're sure to make someone's day.

A fall favorite that's topped with vanilla ice cream or lightly sweetened whipped cream.

(Cake aux Olives) This version of cake originated in Provence, where olives, basil, and garlic create a harmonious triumvirate. Here they combine with roasted red bell peppers and Parmesan cheese to create a bread that is gutsy, aromatic, and lovely to look at. Serve this as an appetizer, in tandem with fresh goat’s- or cow’s- milk cheese, or even lightly toasted with a poached egg on top.

The large amount of chocolate glaze called for in this recipe makes the dipping process easier. (The leftover glaze is an excellent sauce for ice cream.)

In 1933, Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, chopped up some chocolate bars and added the chunks to cookie dough, hoping that they would blend into the dough as they melted. Instead they held their shape, and Toll House cookies were a delicious creation. By the 1940s they were a hit.

Because of their high oil content, sesame seeds begin to turn rancid very easily. For this recipe it is important that they be very fresh. Taste the seeds after you purchase them, and if they are a little "off" take them back.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Use bananas with some black spots on the skin, a sign that they are really ripe.

Begin preparing this the day before you plan to serve it to allow the mousse to set.

Presenting the ultimate treat for the die-hard chocolate fan….

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

On Valentine's Day, it would be hard to beat these lovely treats. Good news: You can begin pre-paring them a day ahead.

Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake. Baked in a metal bowl and covered with whipped cream, it resembles a snowball (boule-de-neige). Begin making this at least one day ahead.