This is a terrific fall dessert. Soft, syrupy pears and tart sour cherries are nestled under a nutty, spiced topping, which is baked until crunchy and golden brown. At the restaurant, the topping crumbs that fall from the crisps onto the baking tray are one of my favorite snacks, and my staff and I can't resist nibbling on them whenever the crisps come out of the oven. Be sure to bake the crisps until the juices bubble up thickly; otherwise, not enough of the moisture will evaporate and the fruit will be soggy.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
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.
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.
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.