A splash of citrus makes this simple coconut cake striking.

What do you call a breakfast Danish that’s been to charm school? A Czech kolache.

Like the pastry world’s version of breast implants, vegan sweets (the good ones, anyway) have become indistinguishable from their conventional counterparts.

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

Silky panna cotta starts with an easy, quick homemade coconut milk: Simply soak dried shredded coconut briefly in hot water, then blend and strain it.

Red dates, also known as jujubes, have a meaty, prunelike sweetness. In Asia, they are used in both savory and sweet dishes.

In Korea, dessert often means a simple piece of fruit, but this ice cream rings so clearly of mandarin oranges that we think an exception may be made.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness.

Whether or not you celebrate it with a special someone, this holiday is a nice excuse to treat yourself to a decadent dessert (or four…).