Flour

Truffle oil adds an earthy nuance, but using olive oil will also result in a delicious bread.

Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 1 1/4 hr

Can be prepared in 45 minutes or less.

Angel food cake gets its ethereal fluffiness from whipped egg whites, which also keep it friendly to the waistline and healthy for the heart. The unused egg yolks may be saved for making such real indulgences as Crème Anglaise, custards, or lemon curd.

This starter gets a double dose of cayenne — in the cornmeal coating for the shrimp and in the garlicky mayonnaise dip.

If you don't have the pastry rings we call for in this recipe, you can use 1/2-cup muffin cups. However, the batter will fill 6 muffin cups, making smaller cakes.

Sour cream can be substituted for the mascarpone, but the polenta won't be as rich.

(Gâteau de Semoule d’Isabelle) A favorite on the Dugord farm in Normandy, this cake (which is really more of a pudding) wins with everyone. According to Isabelle Dugord, who convinced her grandmother to share the recipe, her family ate this all the time when she was growing up, and it's still her preferred sweet. Isabelle works part-time at a day-care center and always has the children make this at least once while they’re with her. "It's easy to make, healthy, and they all, down to the last child, just love it," she said. It can be served hot, lukewarm, or chilled, and is best the day it is made. Raisins are traditional, though dates or figs are luscious, too.

Dried cherries from Michigan add their bright sweetness to winter baking.