Mary Cech

Tender and crisp, packed with delicate herbal and aromatic lemon flavors, these rolled shortbread cookies accented with a little sea salt are easy to prepare, versatile, and delicious.

Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.

I love the taste of buttery corn bread and the texture of the filling and the topping. This is a great dish to eat with soup spoons. For an attractive presentation, spoon generous portions into pretty rimmed soup bowls, or bake in individual casserole dishes or crocks. To save time, make the Creole Filling a day ahead (see Note).

The unusual duo of honey and chocolate is a winner in this layer cake. It needs to set up overnight, so begin a day ahead.