Nut

To roll out this dough you will need a pastry cloth and a rolling-pin cover, which are available at kitchenware stores and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901.

Often called black cakes, spice cakes flavored with molasses are a perennial on the southern dessert buffet.

The 1990s opened with American cooks finding their way back to some of the foods and flavors of our country's beginning, then modifying them with new knowledge gained over time. Cheesecakes have been around for centuries, but they've never been more popular in the United States than they are right now. Pumpkin, too, is a New World food for which tradition reserves an honored place at any Thanksgiving table. We've teamed up these old favorites with luscious caramel in a creamy dessert that's right in step with the times.

A delicious side dish at the Old Manor Estate in Gingerland, Nevis.

This little sweetmeat is very popular throughout the Middle East. The Turkish term for the confection, rahat lokum, literally means "throat's ease."

A simple nut crust and a smooth caramel sauce are all the preparation required for this impressive dessert. Be sure to start making it at least 12 hours before serving.

Here's a sophisticated but easy desert.

This satisfying, old-fashioned cake has a delicious ripple of brown sugar and walnuts running through it.

Crunchy peanuts team up with peanut butter and caramel in this decadent candy bar-like sweet.

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

This tart is a snap to put together, thanks to purchased puff pastry. The square shape is something different for the summer table.

A sophisticated and easy-to-make salad.