This rich, sweet dessert is almost candylike, though still nourishing with a decent dose of high-protein pecans and almond flour.
Cooks' Note
Sweetness: high
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
These cookies are gently sweetened and perfect with a cup of tea.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.