Russian cheesecakes, like this one served at The Kaleenka in Seattle, are lighter and drier than most American versions. The texture comes from a dry-curd cheese (known here a hoop cheese) common to Russian cooking.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
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.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Yes, brownies can—and should—be made with white chocolate.