Phyllo Dough

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

Just a few layers of phyllo make a pretty cup for the rich-tasting lemon custard. The leftover phyllo cups and filling can be stored separately and assembled the next day for an afternoon treat.

Be sure to order an uncut wheel of Brie ahead of time from a cheese shop or specialty foods store. The entire wheel is baked with a flavorful chutney; any leftover chutney is great with curries or roasts.

The fragrant secret to this recipe from Delfina Studio Café is the rose water.

Resist the urge to chop the nuts in a food processor — it makes them release more oil, resulting in a heavier baklava. Active time: 1 1/2 hr Start to finish: 12 hr (includes chilling and standing)

Baklava (from the Farsi for "many leaves"), a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup. It has become a traditional Middle Eastern Rosh Hashannah and Purim treat but is enjoyed at celebrations throughout the year. There are numerous variations of baklava, many a closely guarded secret passed down within families. A walnut filling is more prevalent in the Levant, while pistachios and pistachio-almond fillings are preferred in Iran. Blanched almonds are traditional on Rosh Hashannah to produce a light color so that the year should be dulce y aclarada ("sweet and bright"). Sephardim refrain from serving dark-colored pastries such as those made from walnuts on Rosh Hashannah, which would portend a dark year. Although purists disdain anything except the classic nut filling, some cooks innovated by adding such items as dates and chocolate chips. Hungarians make an apricot version. This very rich treat is usually served in small portions.

This recipe for the classic Greek dessert called galaktoboureko is from Romeo, a delightful place in Old Town.

Brian Preinfalk of Show Low, Arizona, says there’s nothing he’d rather eat on a cold winter day than one of the beef pot pies at Creasey’s Restaurant in the nearby ski resort town of Pinetop.

These delicious strudels can be put together one day before baking.

You can make the soufflés 4 hours ahead (keep at room temperature). Put in a 375°F oven for 8 minutes to reheat. Active time: 45 min Start to finish: 1 hr

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.