This recipe creates dramatically large, melt-in-your-mouth, 4-inch cookies. For smaller ones, use a 1-inch scoop and place them 2 inches apart.

A galette is a freeform tart that you can fill with almost any fruit you like. Fall grapes are a perfect choice—you can use one or more varieties, including intensely flavored concord grapes, as long as they’re seedless or you take the time to remove the seeds with the tip of a paring knife after halving them.

Annie also shared her recipe for slow-baked pears. “The long cooking time is essential—they’re just not the same if you try to hurry the dish along,” she explained. Serve them with the best-quality store-bought ice cream or make your own. Note: The pears can also be baked with the skins on for a more rustic look.

Named for the Australian and New Zealand Army Corps (ANZAC), these “bickies,” or cookies, were created for soldiers fighting in World War I because they could withstand a long sea journey—ANZAC’s first major military action was in Gallipoli, Turkey. This version, a chewy inside with a crisp outside, comes from Annie Paterson. “It’s my grandmother’s and mother’s recipe that I have been making since I was a child,” she said. If you want a crisper cookie, leave out the coconut. Golden syrup, also popular in British and Irish treats, is a sweetener made from cane sugar; it’s available online, but you can substitute maple syrup.

Juicy peaches and tender olive oil-based vanilla cake make the perfect summertime sweet treat. Feel free to get as artful as you’d like with the peach arrangement, but there’s no need to peel them.

Olive oil enhances dark chocolate by adding a fresh, slightly herbal taste. Raspberries and pistachios add layers of flavor and texture. Tip: Blueberries and almonds are another great combo.

Called manjar in Chile, dulce de leche is a butterscotch-like sauce made from very slowly cooking milk and sugar. My speedy hack is using imported dulce de leche (Amazon offers many brands, most from Argentina). It’s used both in the custard and as its own layer in this dessert. Guests can assemble their own glasses, or you can create a showstopper trifle in a tall and wide glass bowl. Both the cake and custard can be made up to two days in advance.

With all the components premade, this layered dessert of cake, custard, berries, and cream can be assembled in minutes…and up to 6 hours in advance. A footed trifle bowl is elegant, but any clear glass serving bowl that lets the layers show will create a festive presentation.

It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.

Making a curd and then folding it into stiff egg whites makes the prep for these luscious soufflés easy. You can even make the curd a day in advance and store it along with the egg whites (in a separate container) in the fridge—just take out the whites 30 minutes before you’re ready to cook because they whip better at room temperature. (The addition of a small amount of cream of tartar helps them stay firm.) Using individual ramekins makes it’s easier to judge when they’re ready compared to a large soufflé that can puff yet still be soupy in the middle. Firm on the top, the centers will still be creamy.

Bread with chocolate is a sweet and simple dish often offered as a dessert tapa. Traditional recipes call for melting squares of chocolate atop slices of toast in an oven still hot from toasting the bread. My version melts the chocolate with olive oil separately for a silkier texture. I’ve also ramped up the flavors by adding oranges—chocolate, orange, and olive oil make a terrific trio. I love the elegance of orange supremes, but you can also opt for thin horizontal slices of a peeled orange with as much pith removed as possible.