Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich. More

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What could be better than a big slice of carrot cake with layers of gooey cream cheese frosting? How about these Carrot Cake Whoopie Pies with Orange Cream Cheese Filling? All of the greatness of carrot cake in a portable handheld form. More

I've often confessed to being addicted to crumb topping. Recently, I found a new way to enjoy it—atop a tart that has a prebaked crust and a creamy filling. Right now it's sweet local berry season, so take advantage of them in this tart. More

Photograph: Max Falkowitz These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and... More

Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2... More

This is a very lightly adapted Bruce Zipes recipe from Bruce's Bakery Cookbook. The end result is big, so it's good for a potluck offering. If you have extra, just wrap it up and freeze it. You can thaw it... More

According to author and recipe tester extraordinaire Amanda Hesser, this cheese ball was introduced in 2003, when the classic appetizer had moved out of the mainstream and into the world of the deliciously ironic. Cream cheese and goat cheese are whipped together with a whole slew of bright, thrilling flavors: lemon zest, cumin, coriander, fresh mint, and thinly sliced celery hearts. More

This Sweet Potato Roll Cake adapted from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook should be dubbed the Bûche de Thanksgiving—the spiced sweet potato cake is rolled up with a cream cheese-pineapple filling. More

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