Dried Fruit

Active time: 15 min Start to finish: 35 min

"The scones from Bon Bonerie in Cincinnati are moist, light and sweet," says John Van Eeckhout of Norfolk, Virginia. "When I lived in the area, one of my favorite ways to spend a Saturday morning was to read the newspaper in the bakery's adjacent tearoom while enjoying a raisin scone with clotted cream, preserves and a cup of coffee." Raisin Scones are also delicious served with butter and jam.

A hearty Moroccan-style one-dish meal.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

These delicious chocolate chip cookies are worth the calorie splurge.

"Five years ago, I threw my first dinner party," writes Kristin McGill of Chicago, Illinois. "It was a memorable night with good friends, great food and lots of wine. That night, cooking became my passion. And despite all of the effort, I still love to throw parties. My husband, Henry, and I host get-togethers once or twice a month. I do most of the preparation — admittedly that's because I enjoy cooking so much that I prefer to have the kitchen to myself. But I have to confess that since I started sharing the counter space, I've discovered we make a great team." Pair this lovely side or first-course salad with the Blue Cheese Toasts. Add cooked, peeled shrimp for a lunch entrée.

This recipe was created to accompany Traditional Hamantaschen or Cream Cheese Hamantaschen . Can be prepared in 45 minutes or less.

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.

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