Herbs & Spices

Hazelnuts impart an unmistakable flavor to these cookies, but feel free to substitute the same amount of almonds, pecans, or walnuts. You will need two sizes of heart-shaped cookie cutters (three inches and two inches).

These cookies get their flavor from freshly ground whole spices. Be sure to make the cookies at least a day before serving; they will soften a bit and the flavors of the cookie and the filling will have a chance to meld. You can also omit the filling and serve these cookies on their own.

This giant round of crisp cookie topped with large clumps of streusel is a specialty of Mantua, Italy. It’s perfect served with a bunch of grapes at the end of a dinner party. Set it in the center of the table and let guests break off pieces.

These old-fashioned favorites are crunchy all the way through; using fresh ginger gives them a distinctive sweet-spicy flavor. When crushed and mixed with melted butter, the cookies make an excellent crust for cheesecake.

The dough for these cookies can also be used to make a delicious crust for pies and tarts, such as the Key Lime Tart on page 261; try it for cheesecake, as well.

These light, crisp cookies are inspired by the Spanish biscuits sold in Olivier Baussan’s store, O&Co., in New York City. They are perfect in the morning with tea or coffee, as a snack anytime, or for dessert, served with ice cream or fresh fruit. You will need to bake them in batches, using two baking sheets each time. Run the sheets under cold water to cool completely, dry thoroughly, then proceed with the next batch.

These make ideal holiday cookies when festively decorated with icing, but they are also delicious without any adornment.

This is a slight twist on applesauce cake, relying instead on a homemade pear sauce. The cake can be made a day ahead. Keep it at room temperature, then glaze it and garnish it with pear chips just before serving

If you use miniloaf pans, reduce the baking time to forty-five minutes. This bread is delightful as soon as it cools, but it’s even better the next day, when the flavors have had a chance to develop.

You can substitute an equal amount of chopped peaches or nectarines for the plums. Or use your favorite berries instead—the recipe is very versatile.

Sweet smoked paprika is also known as Pimentòn de la Vera. If you prefer foods less spicy, omit it from the biscuit tops.

You can freeze the unbaked biscuits on a baking sheet, then store in a resealable plastic bag for up to three weeks. When ready to serve, bake them (without thawing) on a parchment-lined sheet (the baking time will be the same).

In her book The Best of Amish Cooking, Phyllis Pellman Good writes that shoofly pies may have been common in the past because “this hybrid cake within a pie shell” fared better than more delicate pies in the old-style bake ovens. With the advent of modern ovens, temperatures could be controlled, allowing for the development of the lighter pies that are standard today. Shoofly pies keep nicely in a pie cupboard. They also freeze well. This recipe uses 1/2 cup each of molasses and corn syrup for a sweeter flavor; you can simply use just a full cup of molasses, leaving out the corn syrup, for a stronger flavor if you like. This version also makes for a pie with a very wet bottom—the bottom of the crust disappears into the filling. If you’d like it drier, cut the water in the filling back to 3/4 cup.

Velvety smooth, fragrant, and creamy, this is a warming and perfectly soothing pie.

Here’s another recipe from Susan Simmons, a longtime baker at Mrs. Rowe’s Country Buffet who now works in the catering arm. Pouring the hot custard over the bananas infuses an incredible banana flavor into the creamy custard, making for an ultimate pie experience. When you prepare the egg yolks for the custard, remember to save the whites for the meringue!

This pie recipe is shared by Susan Simmons, a baker at Mrs. Rowe’s Catering. Although most people consider the gooseberry to be a British fruit, it also flourishes in the eastern United States. The flavor of this pie is a wonderful balance of tart and sweet, with the perfect touch of cinnamon. This pie comes out flat, not mounded, but packs a powerful flavor. Serve with a scoop of vanilla ice cream for a delicious play of texture.

This extremely moist pie tastes milky and sweet. The consistency is nothing like pumpkin pie; rather than being a smooth custard, it’s sturdy and textured.

Gingerbread is the most recognizable Christmastime flavor; the scent of its signature spices baking in the oven fills a home with holiday cheer. These cupcakes are made with the same mixture of spices—nutmeg, clove, cinnamon, and ginger—as the tiny gingerbread-cookie boys and girls they are topped with. The recipe for the cookie dough will yield more cutouts than you need to decorate twenty-two cupcakes; serve extra cookies alongside.