Place the chocolate chips and corn syrup in a bowl.

Heat the cream in a small saucepan over moderate heat until it just begins to bubble around the edges, but does not develop a skin.

Pour the cream over the chocolate chips and stir until smooth.

Preheat an outdoor grill for high heat and lightly oil the grate.

Place the sugar in a mixing bowl. Gradually add the salt, mixing as you go and tasting along the way, until there’s enough salt that the flavor comes through but doesn’t overpower the sugar. With protective gloves or your bare fingers, massage in the chile so the flavor spreads throughout and the mix tastes sweet with a hint of salt and heat. Wash your hands thoroughly (ideally before putting your fingers near your eyes!).

Slice off the pineapple top along with enough pineapple for the top to stand upright. Set aside.

Cut off and discard the pineapple’s brown outer skin, then slice the flesh into 1-inch-thick rounds. With a knife, core the tough center of each round, then grill the pineapple rings until grill marks appear, 2 to 3 minutes per side. Let cool, then slice into 2- to 3-inch wedges.

Stand the pineapple top on a serving platter. Surround it with the grilled pineapple wedges, sprinkle with the spiced-sugar dip, and serve with extra dip.

Preheat the oven to 400ºF. Line a small, rimmed baking sheet with parchment paper. Prick the sweet potatoes several times with a fork. Place on the prepared baking sheet and roast until collapsing and tender when squeezed with a pair of tongs, 50 to 80 minutes. Let cool enough to handle, then peel and scoop out two cups of flesh and place in a large bowl. Add the butter to the warm sweet potato flesh and mash smooth with a fork (some fibers and lumps are okay). Set aside.

Reduce the oven temperature to 350ºF. In a medium bowl, whisk together the eggs, sugars, nutmeg, and salt until smooth. Whisk in the bourbon, vanilla, and milk, then whisk the egg mixture into the sweet potato mixture until combined.

Pour the filling into the warm, parbaked piecrust. Bake, on the baking sheet, until the filling is puffed and beginning to crack around the edges, and the pie wobbles when shaken, 40 to 50 minutes. Let cool to room temperature, about 2 hours, then slice and serve with dollops of whipped cream and a sprinkling of the Candied Pecans.

If the dough is very cold, let soften at room temperature until malleable, 5 to 15 minutes. Dust your work surface lightly with oat flour and use a rolling pin to roll the dough out into a rough rectangle about ¼-inch thick, lifting and turning the dough, dusting underneath to keep it from sticking, flipping it over, and sweeping away excess flour with a pastry brush. (Alternatively, roll the dough between two pieces of parchment paper dusted with oat flour to prevent sticking.) When the dough is rolled out, fold it into thirds, as though folding a letter, then fold it in thirds again the other way. Gently press to flatten slightly, re-wrap, and chill for 30 to 60 minutes more. Repeat this process once, chilling until firm again, 30 to 60 minutes.

Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12-inch circle, dusting the dough lightly with oat flour as needed, rotating and flipping it to prevent sticking. Ease the dough into a 9-inch glass pie plate, rolling it onto the rolling pin for easier transport, if necessary, then unrolling it. Fit the dough into the corners, and trim it to a 1-inch overhang. Save scraps to patch any tears in the dough post-parbaking. Fold the overhang of the crust under itself and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork. Chill the crust until firm, at least 30 minutes.

Position a rack in the lower third of the oven and preheat to 400ºF. If you have a baking stone, put it on the rack. Place the chilled crust on a rimmed baking sheet. Line the crust with a piece of parchment paper and fill to the top with pie weights or dry beans, pressing the weights gently into the sides and corners of the crust. Bake until the crust holds its shape when you lift off the edge of the parchment, 15 to 30 minutes, depending on your pan (shorter for metal and longer for glass). Carefully remove the weights and parchment and bake the crust until the bottom is dry and lightly golden, 8 to 12 minutes more. Use the saved dough scraps to patch any holes, cracks, or tears, baking for a few more minutes post-patching.

Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast until just beginning to smell nutty and to get a little darker, 10 to 15 minutes.

Line a baking sheet with parchment paper; set aside.

In a small, heavy saucepan, pour in enough water to barely cover the bottom of the pan. Add the sugar to the center of the pot, ensuring any crystals that get on the sides of the pan are returned to the water. Add the corn syrup, cover, then bring the mixture to a boil over medium-high heat and cook until the sugar has dissolved, 2 to 3 minutes. Uncover and, without stirring, boil the syrup until it reaches an amber color. (If the mixture begins to crystallize, add a little more water and begin the caramelization process again.) Remove from the heat and immediately swirl in the butter and salt, then add the nuts and stir quickly to coat with a heatproof silicone spatula.

Transfer the nuts to the prepared baking sheet and quickly separate the pieces using the spatula. Let the nuts cool, then break or chop coarsely.

Preheat the oven to 400°F. Butter 4 (8-ounce) ramekins and dust the bottoms and sides with sugar. Tap out any excess sugar. Place the ramekins on a rimmed baking sheet.

Separate the eggs, reserving all of the whites and 4 yolks, separately.

In a bowl or with a stand mixer fitted with the whisk attachment, whisk the egg whites to form soft peaks. Whisk in the remaining 1/4 cup sugar, 1 tablespoon at a time, until the whites have formed stiff peaks. Fold one-third of the egg whites into the lemon curd, then fold in the remaining egg whites.

Position a rack in the center of the oven and preheat to 350ºF. Place the butter in an 8-inch ovenproof skillet and transfer the skillet to the oven for 1 minute to melt the butter. Swirl the melted butter to coat the bottom and sides of the pan and then pour the butter into a large bowl, reserving the buttered skillet.

Whisk the brown sugar into the hot butter and then whisk in the egg and vanilla. Sift in the sorghum, oat, sweet rice, and tapioca flours and the baking powder and salt. Stir to combine. Stir in the chocolate and cherries.

Spread the batter in an even layer in the buttered skillet and bake until a tester comes out with moist crumbs, 30 to 40 minutes. Serve warm, topped with scoops of ice cream, or at room temperature.

Remove traces of residual fats from your mixer and whisk attachment by wiping them with vinegar or lemon juice and then drying them thoroughly (liquids and fats can deflate egg whites).

In a food processor, add the almond flour and powdered sugar and process until as fine as possible, about 1 minute. Pass the mixture, along with the freeze-dried raspberry, through a fine-mesh sieve into a bowl or onto a piece of parchment paper. Discard any large pieces in the sieve (there should be no more than a couple of tablespoons of larger pieces remaining in the sieve).

In the prepared stand mixer with the whisk attachment, combine the egg whites, superfine sugar, and cream of tartar. Whisk on low at first to blend, then increase the speed to medium for 2 minutes, on medium-high for 2 minutes, and then on high for 2 minutes longer (when you lift the whisk, the mixture should hold stiff, glossy peaks). Add 2 drops food coloring and whisk on the highest speed for 30 seconds. Gently fold in the dry ingredients, being careful not to overmix, 35 to 45 strokes.

With the piping tip 1/2 inch above one of the prepared baking sheets, pipe some batter into a 1-inch round, then swirl the tip off to one side. Repeat, spacing the rounds 1 inch apart.

Move the oven rack to the lower third of the oven. Preheat the oven to 315°F. Tap the baking sheets firmly against a countertop two or three times to release air bubbles in the batter, decorate with a sprinkle of ground freeze-dried raspberry, if desired, then let the macaron shells rest at room temperature until no longer shiny or sticky, about 30 minutes.

Bake the macarons, rotating halfway through, until risen and just set, about 13 minutes. Transfer each baking sheet to a rack and let cool completely.

Pipe or spread approximately 1-1/2 teaspoons buttercream on the flat sides of half of the cookies. Top with one of the remaining plain cookies, flat side down, to make a sandwich. Store in a single layer, covered with plastic wrap, in the fridge.

In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on low until well combined. Add the vanilla, rose essence, and gel food color and mix on medium until fluffy. Taste and adjust the rose flavor, if needed, by adding one drop at a time.

Preheat the oven to 350°F. Generously grease a 9-inch springform pan with butter. Cut a circle of parchment paper to fit the bottom of the pan, insert it, and grease it, too.

Sift together the potato starch and baking powder into a bowl.

Reserve 2 tablespoons of the sugar. In the bowl of a stand mixer with a paddle attachment, add the remaining sugar. Beat the butter and sugar on medium-high speed until light in color and fluffy, about 5 minutes. Mix in the egg yolks one at a time, scraping down the sides of the bowl in between additions. Beat in the lemon zest and vanilla. Turn the mixer to the stir setting and add the potato starch mixture. Mix only until blended; do not overmix.

In a separate bowl, whip the egg whites to soft peaks. Whisk in the reserved sugar and continue whisking the egg whites until stiff peaks form and the mixture has a sheen to it. Fold the egg whites into the batter in two batches. Evenly spread the batter into the prepared springform pan. Bake the cake until it has risen, is nicely golden, and is starting to pull from the pan, about 45 minutes. Let cool completely.

Cut the cake into wedges and top with the balsamic strawberries, a dollop of the crème fraîche, a sprinkle of pepper, and the sprigs of basil.

In a bowl, mix together the vinegar, sugar, and lemon juice. Just before serving, mix in the pepper and strawberries.

In a small saucepan, warm the cream over medium heat until it begins to steam. Remove from the heat, add the basil, and steep until the cream has cooled to room temperature. Strain the cream into a bowl and discard the basil. Add the buttermilk and let it sit at room temperature for 48 hours.

Just before serving, in a stand mixer with a whisk attachment or by hand with a whisk, whip the mixture with the sugar until it holds stiff peaks. Use immediately or keep refrigerated.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Halve the pumpkin lengthwise, place the pieces face down on the baking sheet, and bake until tender, about 30 minutes. Let cool, then peel, remove and discard the seeds and membrane, and puree the squash in a food processor.

In a bowl, whisk together 3/4 cup of the pumpkin puree and the sugar, vanilla, cornstarch, eggs, milk, cream, melted butter, and ginger.

Pour the pumpkin custard mixture into a 9-inch deep-dish pie pan. Decoratively top with the quartered pears. Lower the oven temperature to 375°F, then bake until slightly golden and the center is set, 45 to 50 minutes.

Dust with powdered sugar and top with toasted hazelnuts. Serve warm or at room temperature.

In a small bowl, combine the milk with the vinegar. Stir, then let sit for 15 minutes. Preheat the oven to 350°F. Lightly grease 3 (7-inch) round cake pans with oil. Line the pans with parchment paper and lightly coat the parchment with oil.

Stir the baking soda into the milk mixture and set aside.

In a large bowl, whisk together the water, almond liqueur, canola oil, sugar, maple syrup, and agave syrup. Add the applesauce, almond extract, and salt and whisk to combine. Add the milk mixture and whisk again. Whisk in the baking powder, cocoa powder, almond meal, and flour to form a semi-thick, pourable batter with no large clumps, adding more almond milk, 1 teaspoon at a time, to thin the batter to cake-batter consistency, if needed.

Divide the batter evenly among the 3 prepared pans and bake until a toothpick inserted into the centers comes out clean and the edges appear dry, 30 to 40 minutes.

Let the cakes rest in the pans for 15 minutes, then carefully run a knife along the edges and invert onto cooling racks. Let cool completely.

Frost and assemble the cakes with the coconut whipped cream and garnish with the berries.

Scoop out the solid coconut cream from the top of the coconut milk cans into the bowl of a stand mixer fitted with a whisk attachment (save the coconut milk for another use). Add the remaining ingredients and mix at medium-high speed until fluffy, about 30 seconds. Chill in the fridge until ready to use.