Baking

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

For this easy summer dessert, you’ll use rimmed baking sheets to make a giant cookie filled with store-bought ice cream. Swap out the peanut butter for any creamy nut butter you like.

These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled
throughout the individual buns.

In this herby make-ahead brunch dish, French onion dip meets savory bread pudding. Put the strata together the night before, then bake at breakfast time.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

This yeasty, coarse-textured breakfast loaf makes the best toast ever. Slather it with jam or turn it into an egg sandwich.

My parents lived in Florida for decades and they vacationed there for decades before that. I don’t think there was ever a time when we kids were young that they didn’t come back with boxes of chocolate-coated coconut patties. I’m sure the coconut filling was supposed to be soft and chewy, as in a Mounds bar, but it was always a little dry (sorry to tell you now, Mom). Yet the candies still hold a sweet spot in my memory, and I thought of them when I started to make a Key lime pie.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

This easy recipe skips the yeast in favor of baking powder and baking soda to create soft, pillowy, flawlessly sweet wheels that get topped with a tangy buttermilk glaze.

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.

Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.