Pastries

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.

A biscuit- or scone-like quick bread, popular in Canada, that's cooked in a frying pan instead of being baked.

Chinese five-spice powder, sprinkled throughout the layers of phyllo dough, and an orange–cream cheese filling give this dessert a wonderful aroma.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

Make this traditional German Kranzkuchen for a festive sweet treat to serve on Christmas morning.

Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.

Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.