American

A rich and elegant special-occasion dish.

The rich flavor of espresso is a perfect partner to the chocolate. Place each piece of fudge in a paper or foil candy cup and arrange in gift boxes lined with holiday paper.

Here's a sophisticated but easy desert.

Soda fountains were a natural fit in drugstores because the skills of an old-time pharmacist, who actually manufactured medicine, translated seamlessly into the skills of a confectioner who concocted exotic syrups for sodas, phosphates, sundaes, and milkshakes. Nowadays, most vintage soda fountains buy their syrups ready made. But there is one sweetshop treat that no one has yet been able to bottle or package so it tastes as good as a batch fresh off the stove: hot fudge sauce.

A great brunch treat.

This dessert looks like a cobbler or pie, but it has the texture of a cake. Top it with whipped cream or vanilla ice cream.

Making one large shortcake is impressive and lot of fun — especially when chocolate is added to the basic combination.

The lusciously sticky caramel-pecan top layer in this brownie was inspired by the chewy chocolate candies called "turtles."

For extra eye appeal, use tricolor pasta in this fresh-from-the-garden salad.

Carrot cakes have been a part of American baking for years, and they remain a favorite dessert in the heartland. This version has a hint of orange from the juice and peel and lots of the rich cream cheese frosting that everyone expects (and loves). Thin orange peel strips make a pretty garnish.

Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.

If you don't have tartlet pans, you can make one large shortcake in an eight-inch-diameter pan and then cut the cake into wedges.

If making more than 2 pies, do not double this recipe but make multiple batches.