Top Pick Recipes

Crispy golden rice crust — the most fought-over part of any Persian meal.

Layers of phyllo, nuts, and syrup — the queen of Middle Eastern sweets.

Layers of paper-thin phyllo brushed with butter, filled with pistachios, baked crisp and soaked in sugar syrup.

Complex Ethiopian spice blend of dried chiles, fenugreek, cardamom, coriander, and over a dozen aromatics.

Fried milk-solid balls soaked in rose-cardamom syrup — India's favorite sweet.

Coconut sticky rice with ripe mango — the perfect Thai dessert.

Dense, moist date sponge cake drenched in warm toffee sauce, served with cream or vanilla ice cream.

Light sponge cake soaked in three milks (evaporated, condensed, and heavy cream) until impossibly moist.

Paper-thin strudel dough rolled around spiced apples, raisins, and breadcrumbs, baked until shattering and golden.

Layered dessert of vanilla pudding, Nilla wafers, and sliced bananas topped with meringue or whipped cream.

Pillowy squares of fried yeast dough buried under a mountain of powdered sugar, a New Orleans institution.

Fried dough sticks with thick hot chocolate for dipping.

Fried choux dough sticks coated in cinnamon sugar, served with thick hot chocolate for dipping.

Swedish cardamom-scented dough rolled with cinnamon-butter filling, formed into knots, and topped with pearl sugar.

Slow-cooked caramelized milk spread used in desserts, on toast, and as a filling for alfajores.

Sweet stuffed pancakes with brown sugar, cinnamon, and nuts — winter street food.

Spongy fermented flatbread — plate, utensil, and food all in one.

Rice pudding slow-cooked in milk with cardamom, saffron, and nuts.

Sticky, spongy apricot pudding drenched in hot cream sauce, the quintessential South African dessert.

Sweet glutinous rice steamed with coconut milk and sugar, served with ripe mango slices and a drizzle of salted coconut cream.

Leavened flatbread baked in tandoor — pillowy with charred bubbles.

Set cream dessert with vanilla — wobbles like a dream.

Flaky, layered whole wheat flatbread cooked with ghee.

Upside-down caramelized apple tart baked with puff pastry and inverted to serve.

Laminated yeast dough with butter, shaped into various forms and filled with custard, almond paste, or fruit.

Spherical Danish pancakes cooked in a special cast-iron pan, served with jam and powdered sugar.

Whole wheat flatbread — the daily bread of India.

Dulce de leche pudding topped with port-spiked meringue, Lima's signature dessert.

Strings of walnuts dipped repeatedly in thickened grape juice and dried into chewy, candle-shaped candy.