Alex Lau
Though it can be made with other small plums, this cake is the tastiest with the Italian variety—but keep in mind that they are in their peak season only a few weeks a year, in late summer to early fall.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Our ultimate version of the luxe chocolate-caramel bars.
This no-knead knockout gets its punch from tomatoes in two different ways.
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
This apple cake is the poster child for fall.
Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.