Dessert

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Red-skinned pears and dulce de leche (store-bought or homemade) are the keys to this stunning yet simple dessert.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.

Fluffier, fresher, and fancier than anything from a tub or can.