Amaretto

Can be prepared in 45 minutes or less but requires additional unattended time.

The tart cherries brighten the classic flavor of almond in this tortoni.

This gelato, named after Bernardo Buontalenti, a sixteenth-century Florentine who may have been one of the world's original ice-cream makers, is made with any number of flavorings. The "secret" ingredient is usually a liqueur (such as Di Saronno Amaretto). A delicious alternative would be a pinch of mixed spices such as cinnamon, nutmeg, and allspice.

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

To allow enough time for the soufflés to freeze, make them at least one day before serving.

Chocolate ganache and hazelnut cream are encased in a tender nut cake.

Ella Brennan, who has been called the "queen of Creole cuisine," tasted her first bread pudding long ago. "It was my mother's," she says. "You never had anything like it." These days, people say the same thing about the bread pudding at Brennan's famous Commander's Palace restaurant in New Orleans. "Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one," she says. "We see people swoon over it." Here's a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.

Active time: 30 min Start to finish: 3 3/4 hr

These delectable treats can be kept in the freezer for up to one month. They're great to have on hand for snacks or for serving to unexpected company.