Sweetened black sesame paste is a mega-superstar in desserts. This is well known in east asian countries like Japan and China where it is a quintessential staple in sweet treats like ice cream, pastries, cakes and glutinous rice balls. In western culture we know how well nuts like pistachios, almonds and pecans work in all sorts of sweet applications, too many to list really. Black sesame lends a similar nuttiness to desserts although for some reason has not enjoyed the same ubiquity. The color maybe? Perhaps now is the time to give yourself to the Dark Side!

Here is a little twist on a classic mild and creamy panna cotta by serving it with fresh blood orange segments, drizzle of blood orange syrup spiked with Campari, and garnished with bits of candied ginger and savoiardi (aka lady fingers).

Matcha + azuki red beans is a ubiquitous flavor combination in Japanese desserts because they are such a match made in heaven!

I know, calling these The Very Best Chocolate Chip Oatmeal Cookies is bold and very unlike me. It is an overused descriptor around the internet especially for chocolate chip cookie recipes, isn't it? So I do solemnly promise, hand to heart, that I am doing it most judiciously.

Almond flour makes a most delicious and fragrant gluten-free tart crust. I have long been a devotee to the buttery cookie crust. Still am, really, but I heard somewhere from someone it is good to diversify and I'm pretty sure they were talking about cheesecake.  Even when gluten intolerance is not an issue, I love to make this crust because it is super yummy and also because I can rationalize that by eating 2 or 3 of these tarts I am loading up on heart-healthy monounsaturated fats and antioxidants and other nutrients from the almonds. ;)