Use this bittersweet caramel brittle as a topping to kick up store-bought pumpkin pie—substitute dried coconut flakes and chopped macadamia nuts to pair with a Key lime pie, or dried lavender and slivered almonds for a chocolate cream pie. It also makes a great gift: a fall party favor, wrapped in cellophane and handed off as your guests make their exit. Get the recipe for Peptia-Sage Brittle »

Sorghum flour and almond meal give this cake from Gluten-Free Baking (Weldon Owen 2014) a soft, fine crumb; tangy yogurt balances its subtle sweetness. A dense brown sugar and walnut crumble tops the cinnamon-and-vanilla-scented base, making for a satisfying breakfast or snack. Get the recipe for Gluten-Free Cinnamon Crumb Cake »

Get the recipe for Thai Black Sticky Rice Pudding with Coconut Cream »

Korean rice cakes, known as songpyeon, are half moon-shaped dumplings that are stuffed with fillings like sweet potatoes, chestnuts, red beans, or nuts, and then steamed and served with honey. Get the recipe for Korean Rice Cake »

Get the recipe for Thai Steamed Coconut-Pandan Cake (Khanom Chan) »

This slushy frozen treat is a throwback to days of snow cones past, in the best way possible. Super-grapey Concord grapes, plus a splash of verjus (a tart vinegar-like grape juice), lend a sweet, tart, fresh, grown-up spin on the childhood favorite. Get the recipe for Concord Grape Granita »

Sugared Rosewater Marzipan Balls (Kaber Ellouz)

Roasting strawberries over mellow, barely glowing embers turns them from bright red bulbs to plump crimson pillows of deeply sweet juice. Get the recipe for Grilled Strawberries »

“When I introduce this dish to my friends for the first time, they are confused and a little hesitant to eat it. Once they try it, though, they fall in love.” – Leah Cohen of Pig & Khao. Get the recipe for Phillippine Fruit Salad »

If you’re tired of wintery cakes and cookies by March, it might be time to break out the ice cream.

Lavender and delicately floral Bosc pears complement each other in this rich rice pudding, made fluffy and light with whipped cream. Get the recipe for Lavender Rice Pudding with Pears »

Marzipan, a sweet paste of almond meal and sugar, is laced with spices, brandy, and lemon juice for these simple treats. Get the recipe for Simnel Marzipan Bonbons »

Iranian Rice Cookies

These Malay poached rice flour dumplings, coated with shredded coconut, are plump with a filling of melted palm sugar that floods the mouth when bitten into. Pandan, the aromatic leaves of a perennial grass, gives them a green color and a vanilla-like scent. Get the recipe for Onde-Onde (Pandan, Palm Sugar, and Coconut Dumplings) »

A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee. Get the recipe for Omani Coconut Cookies »

Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It’s equally good served either hot or cold. Get the recipe for Punjabi-Style Carrot Pudding (Gajar ka Halwa) »

While cookies made from almond flour and egg whites have been around since at least the 16th century, the concept of filling them and sandwiching them together to create what we know as a macaron is a 20th century invention, popularized by the Parisian pastry shop Ladurée. Typically the shells are colored to reflect the flavor of the filling, which can be anything from buttercream to ganache to jam. You can eat the filled cookies right away, but they’re best after a day or two, as the shells will soften slightly and absorb the flavor of the filling, yielding a tender, pillowy cookie. Get the recipe for Macarons »

With a dense, moist interior and slight crunch of an old-fashioned cake donut on the outside, you won’t miss the flour in these rich chocolate donuts. Get the recipe for Gluten-Free Chocolate Donuts with Zebra Glaze »

Elegant and easy to prepare, a classic mousse flavored with espresso and topped with a dusting of chocolate is a great way to end a romantic meal.

Double Chocolate Macaroons

This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal. Get the recipe for Gluten-Free Grapefruit Cake »

Strawberries and cream combine in a simple, bright mousse that can be eaten chilled or made a day ahead and frozen. Get the recipe for Strawberry Mousse »

This recipe produces intensely-flavored cookies that have a crunchy caramelized exterior and a chewy, amaretto-flavored interior. Get the recipe for Chewy Almond Macaroons »

Our gluten-free alternative to the classic actually gives the cookies a boost: subtracting flour highlights their pure peanut butter flavor and adds a wonderfully chewy texture. Get the recipe for Flourless Peanut Butter Cookies »

Earthy oats pair with sweet raisins and a potent rum glaze in this gluten-free donut. Ingredients such as the tapioca starch and xantham gum can be purchased at your local Whole Foods Market or natural foods store.

Simple and fast to make, this luscious sweet is the perfect topping for ice cream, pound cake, and cheesecake–or simply served on its own. Get the recipe for Strawberry Compote »

Creamy with a yellow hue, millet flour is the basis for this decadent, gluten-free version of a classic chocolate-glazed cake donut. Get the recipe for Gluten-Free Cake Donuts with Chocolate Glaze »

These classically simple chocolate truffles are enriched with egg yolks—Medrich’s special touch. Get the recipe for Alice Medrich’s House Truffles »

Created in 1951 at the legendary Brennan’s restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambeed in rum sauce has since become a dining-out classic. Get the recipe for Bananas Foster »

Get the recipe for Blueberry Compote »