Cinnamon

Purchased pastry makes this pie a snap to prepare.

Perhaps the year's most popular dessert: the chocolate soufflé cake with a rich molten center. Cinnamon, espresso and vanilla give the cakes a Mexican accent.

Mexican chocolate, usually found in tablet form, contains cinnamon, sugar, and ground almonds — as do these fudgy squares.

This Majorcan specialty is usually topped with homemade almond ice cream or ice milk, but purchased almond ice cream can also be used.

There's no butter or oil in these crisp cookies, which are perfect with the Fruit In Spiced Wine For the best texture, be sure to slice them thinly. To keep them crunchy, carry them to the picnic in an airtight container.

Delicious as an afternoon treat with a cup of coffee or tea.

The mix of flavors in this side dish is great with broiled lamb chops or roast chicken.

Betty Caldwell was Gourmet's production director for many years. She has an avid interest in cooking and gave us this recipe, which became an instant holiday classic.

Active time: 15 min Start to finish: 45 min

Ras-El-Hanout This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.

Scottish pancakes are small and typically served not at breakfast but at teatime.

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

In order to create a realistic top for our "pumpkin," we used a church key can opener to make the indentations, but a vegetable peeler or knife would also work.

The crumb topping and cake are prepared from one simple mixture, so this dessert comes together in no time.

This turns a terrific gingerbread—created by Rick Rodgers, an accomplished baker and food writer—into a layer cake. Let the stout stand, opened, at room temperature overnight so that it’s flat when you add it to the batter.