Pastries

Unlike oven-baked versions, griddle-cooked scones get a wonderful golden crust, which is a delicious contrast to the soft, tender interior. Active time: 35 min Start to finish: 35 min

Larry Forgione serves this luscious dessert at An American Place, his renowned New York City restaurant. It's a great treat when local berries are in season.

Juana Vázquez-Gómez of Redondo Beach, California, writes: "Growing up in Cuernavaca, just outside Mexico City, I remember my grandmother cooking elaborate Mexican meals every day. My mother continued that tradition, but not in such an all-consuming manner. For her it was a great joy to plan a menu and then invite people to help with the preparation. "The women in my life taught me the beauty of a good meal. I still use many of their recipes today, but unlike my grandmother I don't spend an entire day in the kitchen. Fortunately, my husband and kids like to cook, so I've found a balance between my grandmother's time-intensive recipes and my mother's practicality. " Juana serves these fritters for dessert, but they make a great breakfast dish, too.

"The scones from Bon Bonerie in Cincinnati are moist, light and sweet," says John Van Eeckhout of Norfolk, Virginia. "When I lived in the area, one of my favorite ways to spend a Saturday morning was to read the newspaper in the bakery's adjacent tearoom while enjoying a raisin scone with clotted cream, preserves and a cup of coffee." Raisin Scones are also delicious served with butter and jam.

Berries are in top form here; the filling is a cool, tangy crème fraîche sorbet rather than the usual whipped cream.

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.

These muffins have the comforting flavor of graham crackers, with just a hint of cinnamon and sugar.

Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.

Can be prepared in 45 minutes or less.

This modern take on a classic French dessert saves time by using frozen puff pastry.

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.

These tender biscuit-like pastries are sprinkled with Greek cheese just before baking.

Here's a classic spring dessert from Commander's Palace.

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.

These muffins are at once light and chewy.