Vanilla

Rugelach are classic cookies in the Jewish culinary repertoire. The surprise ingredient in this version--cottage cheese--makes for tender, rich cookies.

Homemade malted vanilla-bean ice cream is layered with a bittersweet chocolate sauce and drunken dried cherries.

Refrigerate these silky puddings for at least six hours and up to one day before serving.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

The recipe below was based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. This recipe calls for five large egg whites. When separating your eggs, serve the yolks for the accompanying crème anglaise.

Active time: 45 min Start to finish: 3 1/4 hr

Here's a great drink that is guaranteed to take the chill off a winter day. It's also quite nice with an added splash of brandy or Kahlúa.

When preparing this, be sure to spread each component of the filling to the edge of the pan so that the layering shows when the cake is unmolded. To soften ice cream easily, microwave one pint at a time in 15-second spurts, using the defrost setting.

Here's a super-sophisticated yet easy-to-make topping for ice cream. Serve shortbread cookies alongside.

This ice cream explodes with twice the vanilla flavor of store-bought varieties.

Can be prepared in 45 minutes or less.

An effortless way to elevate basic bread pudding is to substitute croissants for day-old bread. To keep down the cost of this luxurious-tasting dessert, check the better bakeries in your area — many sell day-old croissants at half-price.

In Italy, the panna cotta (molded cooked-cream dessert) at each restaurant was different: Some included hazelnuts; some were made with eggs and some without. Taking a few liberties of our own - most notably adding sour cream - we created the following superb rendition.

An impressive but easy dessert that's like a custard with fruit baked in it. In the summertime, make it with fresh peaches or plums instead of the pears.