Kahlua

Ana Garcia of Cuernavaca, Mexico, writes: "My great-grandmother, Josefina, was a highly regarded butcher, and she taught me the communal style of cooking that Mexico is known for. That's one of the reasons I opened my own cooking school, La Villa Bonita — to show others how authentic Mexican cuisine is prepared, as opposed to the usual tacos, burritos, and Tex-Mex dishes. "My husband, Robb, and I also run our own restaurant, Reposado. He insisted that we open the place because he thought my recipes deserved a wider audience. At the restaurant I like to experiment — the menu at Reposado is nouvelle Mexican — but at my cooking school I feature more traditional recipes. Working at both places gives me the chance to show off both cooking styles. " Unlike the classic delicate flans, these are made with condensed milk and cream cheese, which results in a rich texture.

Carole McCallum, Sammamish, Wash.
"Instead of Kahlúa, try Grand Marnier, crème de cacao, or another liqueur. For a festive touch, add green or red sprinkles."

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

So quick, so easy and so good.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Newly opened this year, the upscale but unfussy Maestro is a modern Italian restaurant at The Ritz-Carlton, Tysons Corner outside Washington, D.C. The open kitchen is the focal point of the room, but it doesn't have to be the center of attention — the cooks talk to one another through headsets, keeping the noise level down. The dining room's large windows offer a view of the nearby capital. An elegant rendition of tiramisù is the restaurant's signature dessert. Gelatin helps the creamy mascarpone filling set, making this classic dessert easy to cut and beautiful to serve. We've simplified the restaurant's recipe for home cooks.

Easy to make and easy to love, this one-bowl recipe has plenty of flair.

This light, coffee-flavored cake is a fun twist on the decadent classic, with layers of Kahlúa-soaked ladyfingers set between a sweet mascarpone filling.