Rum

Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.

White chocolate custard tops espresso custard in this luxurious make-ahead dessert. It's pretty garnished with fresh strawberries and coffee beans.

At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas.

From Charleston Grill, Charleston, South Carolina.

Tropical flavors star in this cool indulgence.

One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. My husband is also a major foodie. We usually cook at home three nights a week, depending on our schedules. Even after cooking all day, I don't mind coming home and cooking some more. I still find it a calming experience." You could also dress up breakfast by spooning these peaches over waffles.

In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler. Make the chocolate custard a day ahead to allow it to chill and thicken.

Jamaica's native herbs and spices glorify the lush island's most popular meat. I serve this with Golden Pineapple Chutney . These chops need at least 4 hours' marinating time, and if you can let them sit overnight, they'll be even better.