Baking

"In our family," writes Georgia I. Chletcos of Upper Darby, Pennsylvania, "we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes. And being from a Greek family, I can say unequivocally that food is the center of our lives. The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time."

Active time: 20 min Start to finish: 45 min

These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.

"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."

With its crisp sugary topping, this creamy dessert combines the best of two worlds: pumpkin pie and crème brûlée.

A modern recipe from a modern woman: This is based on a recipe from my friend Joanne Rosen, a high-powered attorney who balances her torts and tarts, her husband and her children, with great finesse. Accompany the scones with English clotted cream (or crème fraîche) and honey.

In this intriguing twist on a delicious and popular dessert, the ancho chilies add a touch of earthy heat.

Sandra Hersh of Groton, Massachusetts, writes: "A wonderful dinner with out-of-town friends at Mamma Maria, in the North End of Boston, was topped off with an outstanding chocolate hazelnut tart. It was a perfect finish to a great evening. I know the pastry chef would be happy to share the recipe." This impressive-looking tart is easy because the crust is pressed into the pan rather than rolled out. The pastry chef at Mamma Maria serves it with candied hazelnuts and a chocolate sauce.

Because of reader demand, this recipe was published in one form or another in The New York Times almost every year between 1983 and 1995, when the then editor of the food section told me to tell my readers it was the last year it would be published, and if they lost it, it was too bad. She suggested they cut it out, laminate it, and put it on the refrigerator door. My coauthor of the first Elegant but Easy Cookbook brought this recipe to the book. Its appeal comes from its lovely old-fashioned flavor and its speed of preparation. It was originally called Fruit Torte.

Mascarpone cheese, with its slightly tart flavor, gets a sweet boost from honey. If you can't find mascarpone, top this with honey-sweetened sour cream or crème fraîche.

"There is a very special bakery in New Orleans that I visit on my many trips south," writes Lisa Despirito of Baton Rouge, Louisiana. "Piece of Cake serves luscious pastries of all sorts, but I always drop in for a maple-pecan scone and a cup of coffee." Serve with whipped butter sweetened with a little maple syrup, if desired.

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

"Coyotes Deli & Grill in Banff makes the most amazing blue corn bread," writes Donna Sanché of Toronto, Ontario. "My husband and I had dinner there not long ago, and enjoyed the entire meal — but the corn bread was definitely the highlight. I've told all of my friends about it, and now I'd like to make it for them." This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too.

A chewy coconut meringue "crust" and rich chocolate mousse filling make this delicious, inventive Australian dessert taste like a combination of coconut cream pie and chocolate cream pie.

"Needing a cake for a surprise 60th birthday party for my husband and a friend, I used my mother's favorite cake recipe," writes Doris Lindsay of Shrewsbury, Massachusetts. "It turned out that most of the party guests had never had gingerbread cake. It was so well received that I was inspired to send the recipe to you." Mrs. Lindsay sometimes mixes walnuts and raisins into the batter just before baking. It's also easy to double this recipe and have enough for a party; you'll just need 2 (9- by 2-inch) round pans or a 13- by 9- by 2-inch pan. Active time: 20 min Start to finish: 1 1/4 hr

These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression — just what you want in party food.