Jessica Berndt, Recipe Tester

Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest pink sauce you’ve ever tasted.

First you make an Oreo cookie crust. Then you smother it with a bittersweet and semisweet chocolate custard. The final flourish is whipped cream infused with vanilla. Sigh.

We know many who’ve fallen for these dulce de leche-filled shortbread cookies while in Latin America. Few have recovered. Rightly so.

Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.

Part bread, part cake, kugelhopf is made like brioche except it’s studded with raisins, brushed with butter, and dusted with sugar.

When spring is in the air, or if you just wish it was, this beguiling asparagus frittata will make your heart go pitter-patter.

Easily the most unique carrot cake we’ve ever experienced. And we mean that in the best possible way.

“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what we’re hearing about this buttery, citrusy, playfully easy-to-eat coffee cake. We’re not arguing with that sentiment.

An updated Italian classic made with all the usual suspects along with an unexpected drizzle of pesto that turns a frugal veggie-bin catch-all into something truly astounding.

A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city’s fancier pastries as our fave.