Anyone who knows me knows I love a good cocktail. Growing up, our go-to vacation spot was the Caribbean, where Dad always ordered himself a piña colada and virgin versions for my brother and me. We used to try the old switcheroo at the table when he looked away. Sometimes we were successful, and his, of course, tasted even better. This pastry cream is great for cakes or meringues with coconut as a base flavor—no umbrella needed.
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
If there’s a more chic dessert move, we do not know it.