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This is a simplified version of the appetizer served at Olives, where the scallops are skewered with bacon before they are cooked.

The base for these soufflés is made with Switzerland's Toblerone chocolate, which contains honey-almond nougat. These desserts can be assembled three days ahead and frozen; just bake before serving.

"I like to keep sweets on hand during the holidays just in case someone drops in," says Laurie Schielock of Miami, Florida. "My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne." Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like.

This recipe was created to accompany Crown Roast of Lamb . Can be prepared in 45 minutes or less.

"Banoffi," the Royal Hotel's name for this luscious pie, was coined by combining the words banana and toffee.

The name Newman was once a staple only in Hollywood; today, it's a staple in kitchens all across the country. That is largely the result of the efforts of two people: Paul Newman, who founded the Newman's Own line of food products in 1982, and his daughter Nell, who expanded the brand with Newman's Own Organics 11 years later. All profits of both companies go to charities. And what dessert gives this giving family the greatest comfort? "Pecan pie," says Nell, whose mother—actress Joanne Woodward—grew up in the South. "I've always loved pecan pie and the smell of toasting pecans and burnt sugar that goes with it. My aunts Betty Lane and Nina still send their pecan pies up from Georgia at the holidays." This update on the sweet southern classic has the true taste of maple and some whole wheat flour in the crust.

Bisquick got its start in the early thirties when Carl Smith, a salesman for General Mills, took a late-night train ride. He went to the dining car in hopes of finding something to eat, and was pleasantly surprised to be served freshly made biscuits. When he asked about them, the chef confessed that he kept a pre-mixed batch of ingredients for the dough in the freezer for late orders. Smith reported back to General Mills, suggesting that they market such a mix, and they did. But it’s not just for biscuits; Bisquick can be used to make pancakes and waffles, and this luscious coffee cake, too.

Capri, Italy This decadent flourless chocolate and almond cake originated on the island of Capri, where it's called torta Caprese.

Schwarzwälder Torte Active time: 30 min Start to finish: 4 hr (includes cooling meringues)

This recipe can be prepared in 45 minutes or less.

The use of raisins and pine nuts in lightly sweet-and-sour sauces probably came to Sicily from Turkey; these ingredients also turn up in the cooking of Venice, long a commercial gateway to Turkey and the East, but less commonly in the anchovy-and-tomato sauces that are so fundamental to the Sicilian kitchen. Note that the zucchini in this dish is cooked rather soft, in the traditional Italian manner; if you want a more contemporary crisp product, add the zucchini toward the end for a quick cooking in the thickened sauce.

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry." Boost the payoff with a scoop of ice cream.

Zuppa di Castagne e Cavolo Nero Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

Don’t skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.

This dessert has a silky texture and intense flavors. Begin preparing it a day ahead.