Both Bill Addison and Patricia I. Escárcega, our restaurant critics, care about sweets. As they should. As we all should.
We should care about cookies. Like these great espresso macadamia nut cookies from Hans Röckenwagner and Josiah Citrin of Dear John’s and these shortbread with cardamom and mahleb from Jessica Koslow’s Sqirl. Just as easy to make is this hazelnut brown butter cake from Suzanne Goin’s Lucques.
Those excited to experiment with yeasted sweets should start with Margarita Manzke’s hot cross buns. And if you want to try your hand at confections, go for this panforte from Tartine’s Chad Robertson and Liz Prueitt.
Some desserts can double as drinks. Case in point: horchata. The almond horchata from Gilberto Cetina of Chichén Itzá/Holbox gets extra sweetness from brown sugar, while the coconut mixed into the horchata at Sonoratown makes it extra creamy.
For the ultimate drink-as-dessert, make the atole from Carlos Salgado of Taco Maria. Thick with maize and sweet with charred strawberries, it’s the perfect way to end a meal.