Fuji or McIntosh apples work best for this tart; other varieties may be too juicy.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.