These little pecan pies triple-down on the pecan flavor in the crust, the filling, and as a topping. They’re buttery, gooey, nutty, and ready for your holiday party.

My recipe for poached pears takes inspiration from the London fog, a beverage that consists of Earl Grey tea, vanilla syrup, and steamed milk. There’s no milk here, but there’s plenty of fragrant Earl Grey tea and a whole vanilla bean, which gives the poaching liquid a delicate floral flavor and subtle sweetness.

Red wine poached pears—poire à la Beaujolaise—are a classic French dessert that’s easy to prepare but elegant enough for a dinner party.

Made with butter, sugar, eggs, and ground almonds, French pastry chefs use almond cream to fill tart shells, cookies, and croissants for a sweet, nutty bite.

With crispy edges and tender, slightly dense centers, bacalaitos, Puerto Rican fried salt cod fritters, are a great snack or appetizer to feed a crowd.

These French slice-and-bake cookies are rich, sweet, buttery, and perfect for the holidays or any time of year.

With their green, white, and red stripes, rainbow cookies are meant to look like little Italian flags. The multicolored layers are flavored with almond paste and stacked together between thin layers of jam, then topped with rich dark chocolate.