Steam songpyeon rice cakes over pine needles, filled with toasted sesame and honey, for a Chuseok tradition.
Korean Hotteok with Molten Brown Sugar Filling
Pan-fry Korean hotteok with a chewy yeasted dough and molten brown sugar-cinnamon filling for a crisp shell and gooey center.
Easy Pan-Fried Imagawayaki Japanese Red Bean Cakes
Pan-fry imagawayaki, Japanese red bean cakes with a soft pancake shell, in mold pans until golden. Ready in under an hour with 6 pantry ingredients.
Karukan: A Soft Steamed Japanese Mountain Yam Cake
Steam a soft karukan Japanese yam cake from grated nagaimo, egg whites and sugar for a bouncy, sponge-like crumb in about an hour.
Three-Color Hanami Dango: Soft Japanese Mochi Skewers
Boil three-color hanami dango in about 25 minutes for soft, chewy mochi balls colored pink, white, and green for hanami picnics.
Chilled Kuzumochi: Japanese Starch Jelly with Kinako
Simmer kuzu starch into glossy chilled kuzumochi, then dust with kinako and drizzle kuromitsu for an authentic Japanese jelly dessert.
Nerikiri Wagashi: Soft, Hand-Shaped Japanese Sweets
Shape nerikiri wagashi from shiro-an and gyuhi dough into delicate seasonal flowers, no oven needed, ready in under an hour.
Kohakutou: Sparkling Japanese Sugar Crystal Candy
Simmer agar and sugar into kohakutou crystal candy, jewel-shaped Japanese sweets with a crackly sugar shell and soft jelly center.
Crisp Homemade Monaka Wafers with Red Bean Filling
Simmer azuki beans into sweet anko and sandwich between crisp monaka wafer shells for a light Japanese treat.
Homemade Anmitsu Japanese Dessert with Kanten Jelly
Simmer kanten jelly cubes for this homemade anmitsu recipe with anko, fruit, and kuromitsu syrup, a cooling Japanese teahouse classic.
Yokan Red Bean Jelly: Silky Japanese Kanten Dessert
Simmer kanten (agar) with sugar and red bean paste, then chill this silky yokan into firm, sliceable squares in under 3 hours.
Fluffy Dorayaki Pancakes with Sweet Red Bean Paste
Griddle fluffy dorayaki pancakes in 20 minutes and fill with sweet red bean paste for a classic Japanese teatime treat.
Classic Zuppa Inglese with Vanilla-Chocolate Custard
Layer vanilla and chocolate custard with Alchermes-soaked ladyfingers for classic zuppa inglese. Chill 4 hours for clean, sliceable layers.
Traditional Sardinian Pardulas with Saffron Ricotta
Bake Sardinian pardulas with creamy ricotta, saffron and citrus zest inside a golden semolina crust, finished with warm honey. A classic Easter pastry.
Torta della Nonna: Baked Custard Tart with Pine Nuts
Bake Torta della Nonna, a lemon pastry-cream tart in buttery shortcrust, topped with toasted pine nuts. A classic Italian dessert, ready in under 3 hours.
Pillowy Italian Maritozzi with Whipped Cream
Bake pillowy Italian maritozzi buns and fill them with fresh whipped cream for a Roman breakfast treat ready in about 2 hours.
Cartellate Pugliese: Fried Rose Pastries in Vincotto
Fry paper-thin dough into cartellate Pugliese roses, then soak them in warm vincotto for Puglia’s classic Christmas dessert.
Fried Sardinian Seadas: Pecorino Pastry with Honey
Fry Sardinian seadas until the dough puffs and pecorino melts inside, then drizzle with honey. A traditional Sardinian dessert ready in under an hour.
Bonet Piemontese: Baked Chocolate Amaretti Pudding
Bake bonet piemontese, Piedmont’s custardy chocolate pudding with crushed amaretti and rum, set over a bittersweet caramel base.
Pastiera Napoletana: Naples’ Traditional Easter Tart
Bake pastiera napoletana with cooked wheat, ricotta and candied citrus, scented with orange blossom water. Naples’ classic Easter tart.