Pastries

The cliché, in this case, turns out to be true: Biscuits benefit from TLC. Peacock recommends White Lily flour, one of the lightest available, along with lard for a flaky texture so fluffy and airy that the biscuits almost float off the plate. One bite may well move you to tears—either with memories of your southern grandmother, or with regret for not having had a southern grandmother.

These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie both sweetness and a hint of spice.

If you end up with a few extra shortcakes, they're great for breakfast.

These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using. If you prefer, walnuts or hazelnuts can be substituted for the pecans.

Flavored with traditional stuffing herbs, these are great for mopping up gravy. They also make a tasty snack sandwich with leftover turkey.

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

These tartlets from Sam Mason are great with or without the Edamame Ice Cream. Any extra marmalade is delicious on toast.

In Mexico, a quesadilla is more like what we think of as a grilled cheese sandwich, but with tortillas instead of bread. In Guatemala, these sweet little cheese things are like buttery cupcakes, and they are baked as special-occasion treats for children who've had a good report card or lost a tooth.

Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.

Serving the berries and cream on top is easier than splitting the biscuits, and it's a fun and pretty twist.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

These bread-basket staples are as good with eggs as they are with the grilled "barbecue" beef and slaw.

Yufka (Turkish pastry sheets) are sold at Middle Eastern markets and online at bestturkishfood.com. Phyllo pastry can also be used. Unlike in many recipes, the pastry here isn't brushed with butter.

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.

Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.

Frozen puff pastry makes an instant crust for sautéed apples.