Baking

Capirotada The cheese in this recipe melts into the pudding and contributes more texture than flavor.

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.

Here, grapes top rounds of puff pastry (purchased, for ease), which form the crust of the two rustic tarts.

Golden Delicious apples are used for this autumnal dessert, but Rome Beauties work well, too.

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes. "My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. " Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.

(Pastiera Napoletana) "My mother, who is a native of Calabria, Italy, but now resides in Brooklyn, learned to make the Neapolitan specialty, pastiera napoletana, from her sister-in-law when my parents were married, in 1941," writes Marie Pacella of Howard Beach, New York. "Since then, our family and close friends look forward to having this pie every Easter. My mother and my daughter and I still get together to make them—it has become a family tradition.

For an elegant touch, serve the cobbler in oversize goblets and top with ice cream.

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.

This cobbler is wonderful after the chipotle-honey glazed pork (frankly, it's wonderful after anything).

Active time: 25 min Start to finish: 45 min

Spectacular but easy, thanks to purchased ice cream and sorbet. The meringue is browned in the broiler, like a baked Alaska, just before serving.

The big, All-American layer cake returns. Think pancakes and syrup, all dressed up. Buttermilk makes the cake moist, and maple-walnut candy provides the crunch.