The chapters in “Wild Sweetness,” a dessert cookbook by Thalia Ho, an award-winning food blogger who lives in Australia, unfold according to seasons, but without your typical peach pie in summer or pumpkin for fall. Most cookies are easy, made by scooping batter onto baking sheets, and include chocolate chunk with some buckwheat flour for an earthy counterpoint. “Wild Sweetness: Recipes Inspired by Nature” by Thalia Ho (Harper Design, $29.99). Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times July 12, 2021 14:13 UTC