Gooseberry Fool

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

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

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

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

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

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

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.

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.