Confections and Desserts

In Grenada, cornmeal cooked with coconut milk is called “coo coo,” a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding.

At Commander’s Palace, McPhail serves this harvest-fruit cobbler sweetened with sugar-cane syrup produced by a local farmer, but pure maple syrup also works beautifully.

Serve these for a light but elegant ending to a special meal.

This dessert comes from my friend Louise, who recently made five of these tarts for a dinner party of 40—they’re that easy to make.

These nut-and-spice-infused cutouts hail from Germany, also the source of decorated Christmas trees and blown-glass ornaments.

These little pastry packets filled with the sweetest of aphrodisiacs—figs, nuts and chocolate—are the perfect temptation.

Dark, fragrant gingerbread is usually served for dessert, but it’s great for breakfast, too.

This is a surprisingly rich sauce with a variety of uses.

Odessa Piper, chef and proprietor of l'Etoile in Madison, Wisc., shares her recipe for a beloved fall favorite: streusel!