Dessert

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

Specifically the floral, creamy honey vanilla bean flavor.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

All you need to make is the salty, crumbly pistachio topping in this super simple dessert.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

If you eat jars of nut butter by the spoonful, you’ll love Lake Champlain's Peanut Five Star Bar.

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

For the name alone!

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.

Steaming  soup dumplings, fluffy milk bread, and more cooking adventures to get fully consumed by. 

These cookies are simple and sophisticated, without any flashing lights or sugar-loaded gimmicks.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

No awkward flattened edges here.

Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.

I don’t make Ghirardelli’s dark chocolate brownies because they’re easy. I make them because they’re the best.

At Grand Opening, a pastry pop-up inside Mister Jiu’s in San Francisco, chef Melissa Chou puts a California spin on the classic dessert.

Learn it once, remember it forever. 

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

It's there for your own good! 

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Creamy, sweet Ataulfo mangoes are ideal for this simple, vibrant dessert.

Attention, lovers of squishy and chewy foods! This moody-glam dessert packs tons of bold sesame flavor into one super simple one-bowl cake.