Baking

Chef Susan Goss says that the secret here is in her cast-iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn-stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, the batter will immediately rise and start to cook around the edges. (The restaurant’s skillets rarely leave the oven.) At Zinfandel, the corn bread is served with a wonderful spread. To make it, combine 1 stick of softened unsalted butter with 2 tablespoons buckwheat honey (another honey or pure maple syrup can be substituted).

Use store-bought puff pastry and raspberry jam for this speedy version of the classic French jalousie tart.

Crisp anise cookies are layered with raspberries and honey-flavored cream. There are enough cookies to make four desserts, with extras for nibbling.

If you don't have a cherry pitter, use the side of a knife to crush each cherry against the work surface. Once the flesh has been separated, remove the pit. Be sure to wear an apron; cherries tend to squirt when crushed.

Nice for lunch or dinner with some salad, or as a snack at teatime.

These crackers are wonderful with figs and a big hunk of Stilton

Can be prepared in 45 minutes or less.

This recipe was developed from a banana muffin that had a similar crumbly top. When I saw Stephan eat the top and pick out the banana chunks, I realized a new dessert would be healthier, moister, and better appreciated. I was right, but be sure to serve this very warm and don't use very old, overripe bananas — the taste becomes a little intense for children. Mash and freeze such overripe bananas in a plastic container for a banana bread or other similar confections.

This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .

These easy-to-make treats are delicious on their own or with fresh fruit. Keep them in mind for a hostess gift.

During World War II, chocolate was too valuable to be used for baking. As a result, brownies, which had been a favorite since around the turn of the century, were made less often. With the return to prosperity in the 1950s, this much-loved dessert came back into vogue--and became more popular than ever. Our rich and dense brownies are studded with peanuts and chocolate chips, and are partnered with a rich milk chocolate and peanut butter sauce. They're terrific served with vanilla ice cream, peanut butter-vanilla swirl or peanut butter ice cream. Serve the brownies slightly warm or at room temperature.

While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.