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.

Potato pancakes with smoked salmon—a nod to Scandinavia—are an elegant take on bagels and lox. We love the contrast between the crisp pancakes and the soft, succulent salmon....

Looking for a fast weeknight dessert? Johnnycake—essentially a cross between a pancake and corn bread—isn't fancy, but it's delicious.

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

This rich yet refreshing dessert makes it easy to pretend it’s summer.

Vermont’s maple sugaring season is in early spring, and Vermont Grade B maple syrup—which has a more pronounced flavor than Grade A—is available by mail order.

This moist, tender buckle is extremely versatile. Served with vanilla ice cream, it makes a lovely dessert.

Here, tender, whisper-thin crêpes, made with matzo meal from instead of flour, are folded around a creamy filling of mushrooms, onion, and chives.