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."

This cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.—Rose Gray and Ruth Rogers

Camille's Birthday, 2013!

Shrimp cook up so fast that I often use them for an easy meal. You need medium-sized, raw shrimp here, the kind that are sold without their heads. I like to serve this dish with plain rice and a simple vegetable or a salad.

Miette’s gingerbread cake started as a seasonal cake, arriving with the crisp days of fall. But when we tried to cycle it out, there was so much demand that we made it available year-round. It remains our best-selling cake, very moist, deeply spicy, and topped with a silky cream cheese frosting. We bake it as a small cake, but you can also prepare it in small loaf pans.

Makes about 3 cups

Tangy and sweet, classic cream cheese frosting has topped both carrot cake and gingerbread forever, and far be it from us to separate these classic American pairings. Although it was difficult to improve on the original recipe, we have added a few steps to the method to keep the consistency smooth and shiny; softening the butter and creaming it with the sugar until smooth before adding the cream cheese will eliminate any little bits of butter that have a tendency to pop up in cream cheese frosting.