Baking

Tocqueville presents this elegant soufflé-like dessert with mint ice cream and mint syrup.

Here's a delicious specialty from The Gallic Kitchen in Dublin, Ireland, a small, bright pâtisserie with excellent sweet and savory goods.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.

(Chocolate Rum Cookies)

These muffins have the comforting flavor of graham crackers, with just a hint of cinnamon and sugar.

Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.

This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.

We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.