Snack

If your strawberries are sweet, you won’t need as much sugar—use an amount at the lower end of our range in step 5.

Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).

Marcona almonds are grown in Spain and known for their buttery flavor. Fleur de sel is a French sea salt, but another good-quality coarse salt can be used in its place.

Allowing the bread to soak in the custard batter for a full hour is the secret to a good bread-and-butter pudding.

With its chewy exterior and warm, puddinglike center, this dessert might be considered the more refined cousin of molten cake. With or without crème anglaise, it’s a showstopper.