Read about Dorie Greenspan's book and others in a roundup of top cookbook picks for the gift-giving season. Tuck the excess top crust under the bottom crust and flute or pinch the crust to make a decorative edge. Just before bringing the cake to the table, dust it with confectioners' sugar. Pumpkins are perfect for Halloween jack-o'-lanterns. STORING: Wrapped well, the cake will keep at room temperature for up to 5 days, at which point it will be perfect for toasting; or freeze for up to 2 months. CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between -- and that's just right. As each piece is cut, drop it into the bowl. Pulsing the machine on and off, gradually add about 6 tablespoons of the water if making a double crust, 3 tablespoons if making a singe crust -- add a little water and pulse once, add some more water, pulse again and keep going that way. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar. FOR A SINGLE CRUST: Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. She shares surprising, yet easy Thanksgiving recipes: sweet-potato biscuits, all-in-one holiday bundt cake and pumpkin marshmallows. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good. For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or until the crust is very lightly colored. Including marshmallows as a spoon dessert may seem like cheating -- after all, they're eaten with fingers (or, by campers, from sticks picked up in the forest) -- but making them at home is too much fun to miss. Put the pie plate on a baking sheet and bake the crust for 25 minutes. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.). You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. Scroll down for recipes. How To Cook Grilled Lobster, with chef Kathy Gunst. No commercial airline has ever flown direct from New York to Australia. Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Now reach into the bowl with your hands and give the dough a quick, gentle kneading -- 3 or 4 turns should be just enough to bring everything together. Add more maple syrup little by little, until you have an icing that runs nicely off the tip of the spoon -- you might need another 1/2 tablespoon syrup to get the right consistency. SERVING: Because of the apples, cranberries and nuts, this cake doesn't lend itself to being cut into dainty slices -- and that's just as well: you really want to get a mouthful, the better to appreciate the cake's many flavors. Place the baking sheet on a rack to cool for 10 minutes. Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies. Transfer the pie plate to a rack and cool to room temperature before filling. Cut and coat the rest of the batch. Give them 10 to 15 minutes on the rack before popping them into a basket and serving. If you're working on a counter, turn the dough over frequently and keep the counter floured. I created it for a Thanksgiving dinner, fell in love with it and serve it all through the fall and winter. Using canned sweet potatoes makes them easy to prepare at a moment's notice. Then use a few long pulses to get the water into the flour. Use as a pie crust and bake it. Kathy Lloyd Bring the mixture to a boil, stirring until the sugar dissolves. Many cooks have tricks for the best way to remove the kernels from a cob of corn. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place it on the filling, it will pleat. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. But the really good news is that Greenspan's luscious recipes aren't overly intimidating. Serve the galette when it is just warm or when it has reached room temperature, lightly dusted with confectioners' sugar. And in fact this dessert is related to others in this chapter: the base is meringue -- sweetened and strengthened by a cooked sugar syrup and fortified by gelatin. It needs no embellishments if you're serving it as an afternoon treat, but it is nice with softly whipped cream or a scoop of ice cream. Get creative with these recipes: Substitute various greens, cheese, herbs, nuts and vegetables. Scrape the batter into the pan and smooth the top with the rubber spatula. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes. Kathy Lloyd's Tomato Pie The name says it all. MAPLE SYRUP ICING: To make a maple-flavored icing for the cake, sift 6 tablespoons confectioners' sugar into a bowl. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups). Soft and creamy-textured, with flaky layers, these biscuits satisfy like cake. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. If making a double crust, divide the dough in half. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Or, make a maple icing to drizzle down the cake's sides (see Playing Around, below). SERVING: Put the marshmallows out and let everyone nibble as they wish. You can see the latest episode in the player below. Last month, NPR asked professional chefs to submit recipes for a delicious meal for four people that cost less than $10 in the "How Low Can you Go" family supper challenge.

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