Richly perfumed pears are ideally matched up with ginger in three different forms: peppery fresh, sugary crystallized and sweet preserved. There’s no separate top crust; instead, the bottom crust is big enough to extend beyond the pan and then fold back over part of the filling. Brushing the bottom of the crust with preserves is a good way to keep it from becoming soggy.

This dessert has everything you love about pumpkin pie—pumpkin, spices and whipped cream. But instead of the traditional baked filling, it has a simple, no-cook mousse spooned into a chewy gingersnap crust.

This baklava is based on a very old recipe from Crete. Almonds, pistachios and walnuts give it deep flavor; the honeyed syrup lends a touch of spice; and black pepper adds a hint of heat. For best results, thaw the phyllo overnight in the refrigerator.

Sweet caramelized onions grace these juicy burgers, which are filled with a double hit of onion: red and green.

White wine and liqueur turn a simple fruit compote into something special.

This chocolate-intense cake gets a decorative finish from a drizzle of melted chocolate mixed with cream.

Triple-Chocolate RouladeCooking PleasuresCAKE 1 cup cake flour 1/4 cup Dutch-processed cocoa plus extra for dusting 1/8 teaspoon salt 4 eggs, room temperature 3/4 cup sugar 1 teaspoon vanilla extract FILLING 2 oz. white chocolate, chopped 1 cup heavy whipping cream, divided 1 (3-oz.) pkg. cream cheese, softened 1 tabl

 Planning to serve a crowd? These bars are the ideal choice. 

Life member Liz has been refining this cake recipe ever since her mother gave it to her more than 25 years ago. “The three extra egg whites make it moist and lighter than the original, plus, using butter instead of shortening gives a rich, lovely taste,” Liz says.

Experiment with this dessert’s nutty flavors by substituting toasted hazelnuts, dry-roasted peanuts and halved English walnuts.