A change of pace from molasses flavoured recipes, this one is taken from the large yellow Gourmet cookbook. Ours cooked a bit faster than theirs in the covered 2 hour stint. I'd uncover sooner and bake for less time. The magic happens once their get uncovered! We used the bacon option.

This is a rich, candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing. Pull the point of a knife through the lines to make a pretty design.

Use about 8oz of shortbread cookies and process in a food processor to make crumbs. Make the slices up to three days ahead of time.

By MELISSA CLARK (Photo Evan Sung for The New York Times)
There is gingerbread, a homey and rustic snack with tea. And then there is ginger cake, which is fancier and company-worthy and meant for dessert.

This rich, fragrant confection from The Marrow in the West Village is decidedly on the cake side of this gingery spectrum.

A fine version of a hearty classic.

Hope to try this for the Peabody Farm harvest party.

This one was pretty good Michael!

This pasta will transport you - before you know it you'll be driving along the Baja coast, in a convertible with the top down, warm wind in your hair, the salt encrusted on your body. And you'll be thinking, "Why can't I be back home making Johanna and Mary Jo's Baja Lime Pasta ... NOT."