Date

Every year for nearly twenty years Gourmet's production director baked this cake for our mailroom manager on his birthday. Suffice it to say that this delectable dessert has stood the test of time.

Active time: 30 min Start to finish: 2 1/2 hr

The Moroccan theme continues with this delicious salad and the vegetable kebabs .

You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge—the cookies must go in the middle of the oven to cook through and brown evenly.

(Gâteau de Semoule d’Isabelle) A favorite on the Dugord farm in Normandy, this cake (which is really more of a pudding) wins with everyone. According to Isabelle Dugord, who convinced her grandmother to share the recipe, her family ate this all the time when she was growing up, and it's still her preferred sweet. Isabelle works part-time at a day-care center and always has the children make this at least once while they’re with her. "It's easy to make, healthy, and they all, down to the last child, just love it," she said. It can be served hot, lukewarm, or chilled, and is best the day it is made. Raisins are traditional, though dates or figs are luscious, too.

Active time: 30 min Start to finish: 3 hr

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 1 1/2 hr

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

Active time: 30 min Start to finish: 2 1/2 hr

The hens should marinate at least 12 hours, so begin preparing a day before serving.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

A western twist on the old-fashioned pecan pie . California walnuts, dates and brandy give this pie its candy-bar flavor.

It's interesting, sophisticated fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and chef Colin O'Daly are Dublin fixtures.

This version of the Greek and Turkish dessert features dates instead of nuts. Date palms flourish in the hot climate of the Middle East.

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.