Nut

Active time: 20 min Start to finish: 2 1/2 hr

Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function that was catered by Downcity Food + Cocktails of Providence, Rhode Island. The appetizer buffet was incredible — I especially enjoyed the scrumptious artichoke hors d'oeuvre." Serve this with crusty bread to soak up some of the creamy cooking juices.

The crunchy honey-almond praline pieces in the ice cream are an easy, homemade version of turrón, a popular Spanish candy.

Ann Colton of Milwaukee, Wisconsin, writes: "Just as T. S. Eliot's J. Alfred Prufrock measured out his life with coffee spoons, I like to measure out my days with interesting meals. Since I started teaching English literature to junior-high students about a year ago, I've had less time to cook because of all the papers I have to grade. I'm still a firm believer, though, that food makes life more fabulous, and I get such pleasure from tasting and experimenting. Sometimes I'll honor requests from my students and whip up new treats for them. My baked goods, like these scones, are the most popular." These oversize wedge-shaped scones have a light muffin-like texture.

You might be tempted to bake 2 sheets at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Cabrales is Spain's famous blue cheese. Its creamy texture and assertive flavor make this dish irresistible. And there's no fear of falling here: These soufflés can be made two hours ahead and rewarmed before serving.

Think custardy maple flan paired with crisp cookies.

You might be tempted to bake 2 sheets of brownies at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

Peaches sweetened with brown sugar fill pecan-studded biscuits — a southern-style twist on an all-American favorite.

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

This is the pastry version of the popular Franco-German dessert.

Active time: 15 min Start to finish: 1 hr

The coating on these nuts is wonderfully delicate, and the method couldn't be simpler.

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.

Active time: 20 min Start to finish: 40 min

Italians like to have salad after the entrée, so do the same, if you like.