Cream Cheese

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

The cheese filling is spooned over red grapes—not a crust— and the fruit becomes its crowning glory.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

These are made with wedges of a moist, rich cake and served with a sauce that blends cooked and fresh strawberries.

Torta di Cioccolata al Forno con Vaniglia e Noccio For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri—Perugia being, as she puts it, the "firm historical chocolate capital" of Italy. And inspiration was all she could take: She requested the recipe from the chef several times, but he wouldn't divulge it. Desperate, she played around with the ingredients until she came up with something that tasted right.

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Savor healthy sweets

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

Reduced-fat ingredients create a light, creamy cake.

Editor's note: The recipe and introductory text below are from James Peterson's book Cooking. Cakes like this carrot cake or banana bread are different than most cakes in that they call for oil, rather than butter. While the oil doesn't contribute much flavor, especially if you use vegetable oil, it does allow you to serve the cakes cold without them hardening, as they would if they were made with butter. Grate the carrot on the finest holes of a box grater that won't turn it to mush, or use the finest grater attachment on your food processor.

Baking flan slowly in a water bath gives it a silky, confection-like texture. Be sure to begin making this recipe one day ahead so it has time to chill overnight. For optimal flavor, remove the flan from the refrigerator at least 20 minutes before serving to allow it to come to room temperature.

Kumquats, small, oval citrus fruit with an edible peel, start turning up in markets this month. They're candied here for a gorgeous cheesecake topping.

To make curls, soften a chocolate bar briefly in the microwave and run a vegetable peeler along one long side.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

If a bite of this clean, bright "pâté" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.

This thick, cheesy dip is delicious with broccoli spears or bread sticks, or even as a spread on slices of bread. Serve any leftovers on baked potatoes or tossed with potato salad.

Use one, two, or all three toppings.

Editor's note: The recipe and introductory text below are from by Lauren Chattman. Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.