Alex Lau
Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.
A plush olive oil cake swirled with tangy passion fruit curd.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
Two of our all-time favorite desserts, now in one new classic.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Our ultimate version of the luxe chocolate-caramel bars.
This no-knead knockout gets its punch from tomatoes in two different ways.