Electric Mixer

Every year for nearly twenty years Gourmet's production director baked this cake for our mailroom manager on his birthday. Suffice it to say that this delectable dessert has stood the test of time.

Rich with chocolate and dried apricots, this dessert is a stately yeast-risen cake that requires no kneading and very little attention. When you set it aside in a warm place, it does much of the work by itself. A large bundt or angel food pan can replace the traditional ornate mold.

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 45 min

This dense, moist chocolate cake, made with dried pears, is stunning when decorated with gold leaf. Of course, you can always simply top it with chocolate curls.

One of our editors, who was raised in the Midwest, was eager to share her grandmother's recipe for fruit cookies. Although this cookie doesn't look particularly Christmasy, it's apparently a venerable family tradition.

This simple, delicious recipe mixes hot and cold, sweet and tart. It's from a high-school cooking class of thirty years ago. If there is a problem with eggs in your region, do not prepare this dessert.

An inventive take on a classic.

If you enjoy spicy food, pass some hot pepper sauce to sprinkle on top of this light, soufflé-like omelet.

The following recipe was inspired by pissaladière, the Niçoise tart that features a similar topping.

Perfect for an elegant dinner party, this sophisticated dessert is a snap to make.

Executive chef Bridget Batson of Hawthorne Lane serves this dessert with homemade caramel sauce (you can use purchased if you like). If you're running short of time, omit the homemade ice cream and mix chopped peanut brittle into your favorite vanilla ice cream.