Franco American Shortcake

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.

This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.

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.

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

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

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

Serve a thick slice for breakfast or an afternoon pick-me-up.