French Palmier Cookies

Palmiers are a type of French pastry––our recipe uses a homemade rough puff pastry. They’re easy to make, and you can create any savory or sweet flavor!

Pear-Cardamom Caramel

This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.

Pear-Cardamom Muffins

These soft, sweet pear muffins are spiced with cardamom.

Savory Palmiers with Bacon, Gruyère, and Caramelized Onions

Savory palmiers filled with bacon, Gruyère, caramelized onions, and a touch of cream-style horseradish are a convenient and versatile puff pastry appetizer. Prep in advance and freeze for easy baking!

Salted Cashew Caramel Bars

Buttery shortbread is topped with salted cashews and gooey caramel. Warning: Bet you can't have just one.

Baking with Dorie: Daniel Boulud's Coffee-Cardamom Pots de Crème

I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one's teeth.

Caramel Brownies

Caramel Brownies - How do you make brownies even better? Stuff 'em with salted caramel! Completely indulgent - 100% amazing.

Caramel Cake

Tender brown butter cake smothered in brown butter-sour cream caramel.

Cardamom Lee's Cake

This is an icebox cake introduced to me by Lee Holtzman, a friend and food writer. It's an heirloom recipe of the Holztman family, one I've never heard of before or since, so I've adopted the name her family gave it. It's an icebox cake, a Northern European tiramisu: dry-ish cookies soaked in spirit-laden liquid, layered with whipped cream and chilled until the layers meld into a mellow, puffy cloud.

Thai Shortbread Cookies (Khanom Kleeb Lamduan)

[Photograph: Leela Punyaratabandhu] The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it's too dry, you can't roll it into balls and if it's too wet, the flowers won't hold their...