EditorialFor her take on yuja hwachae, the Korean fruit punch, Erica Abe whips the Korean citron yuja into crème bavarois, or Bavarian cream, and arranges satsuma mandarin wedges on top, at Benu in San Francisco, Calif., on Feb. 16, 2023. (Aya Brackett/The New York Times)
EditorialA vendor sells desserts made with guava out of their trunk outside a clothing store in Miami Gardens, Fla., Jan. 4, 2023. (Alfonso Duran/The New York Times)
EditorialDesserts prepared at Maharaja Sweets, one of New York City’s most beloved South Asian sweet shops, Oct. 6, 2022. (Gabriela Bhaskar/The New York Times)
EditorialAn undated photo provided by Cliodhna Prendergast of an Irish Coffee Meringue Gateau from the cookbook “Ballymaloe Desserts” by JR Ryall. (Cliodhna Prendergast via The New York Times)