Stand Mixer

This classic nougat is chock-full of almonds and candied orange peel. After you try it, you will doubtless never eat store-bought nougat again.

This chocolate-dipped nougat combines praline paste and hazelnuts. It is always a winner, especially with chocolate lovers.

This chocolate nougat has a pronounced honey flavor. It is soft and chewy, with a slight crunchy texture from the hazelnuts.

Torrone is the Italian version of nougat. The origin of torrone is uncertain, but legend has it that it was served in Cremona, Italy, during the reign of Francesco Sforza, in the fifteenth century. Torrone is full of almonds, hazelnuts, pistachio nuts, and honey.

I originally created this recipe for Bon Appétit magazine. With its deep undertones of coffee and chocolate, it is one of my favorites.

If you like cappuccino, you will love this fudge. It goes perfectly with after-dinner coffee.

The idea for this fudge came to me while I was eating coconut on the beach in Hawaii. If you like the taste of coconut and vanilla, you will love this all-white confection.

Maple and pecan are a fabulous flavor combination. Make sure to use pure maple syrup for this yummy fudge.

This is the old-fashioned fudge remembered from childhood. It is rich and creamy with lots of chocolate and walnuts. My husband says this tastes like the fudge his grandmother used to make.

White chocolate and apricot complement each other perfectly. The addition of apricot brandy or Cointreau gives these truffles a special zip.

Lime zest, cream of coconut, and white chocolate are blended together to create a scrumptious flavor in these truffles. Cream of coconut is sold in cans, and is available in the baking or specialty foods section of most supermarkets, or in large liquor stores. Be sure to stir the cream of coconut thoroughly before using.

The pungent flavor of crystallized ginger blends perfectly with the richness of white chocolate. These truffles have a slightly granular texture, which adds to the pleasure of eating them.

This fluffy cooked meringue makes the best pie topping. It is easiest to beat the mixture with an electric mixer fitted with the whisk attachment.

This meringue works well for piping shapes. Using the whisk attachment to beat the egg whites in the final stage works best; warming the egg whites helps dissolve the sugar, giving the meringue greater volume.

Fingerlings are grown in yellow, pink, and blue varieties. For a special touch, use an assortment of them. Any small potatoes will work just as well as fingerlings.

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

If you don’t have a mixer, knead the dough by hand on a lightly floured surface until smooth, about 10 minutes.

You can store the banana bread, wrapped well in plastic wrap, at room temperature up to 4 days.