Baking

Giving a nod to tropical fruit, this irresistible treat combines rich ice cream with a nut crust and thick fudge sauce.

(Pompe à l'Huile)

The recipe for these individual puddings comes from the Brazilian restaurant Pampas in Cambridge, Massachusetts.

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses—old and new—throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

An especially easy baking powder version of the traditional yeast-leavened cornmeal and molasses bread. We've used buttermilk instead of water to give the loaf moistness and tang.

The recipe below was based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. This recipe calls for five large egg whites. When separating your eggs, serve the yolks for the accompanying crème anglaise.

Serve this with chicken salad.

Can be prepared in 45 minutes or less.

More confections than cookies, really, meringues accompany ice cream well and add a festive dimension to the table. They are best baked on a cool, dry day.

Tocqueville presents this elegant soufflé-like dessert with mint ice cream and mint syrup.

Here's a delicious specialty from The Gallic Kitchen in Dublin, Ireland, a small, bright pâtisserie with excellent sweet and savory goods.