New York Magazine

A riff on the cooling gelatin desserts that proliferate in China, served here over litchi and pineapple.

Though we have nothing against macaroons, an almond Pavlova makes a different and suitable Passover dessert.

This apple cake serves as the perfect comfort dessert to conclude any fall meal.

Waldy Malouf's dad was big on cheese, too—he'd sprinkle extra on Mrs. Malouf's slice of this ultracomforting pie.

We love the pâtisserie-window looks of the rustic galette with Jacques Pépin's "crunch tart" dough and a mix of crushed almonds and amaretti that Alice Waters and her cooks call "moondust."

Infuse a meal with a do-it-yourself spirit by preparing pastry shells and fruit toppings to spoon over mascarpone filling.

Avocado and chili offer an intriguing flavor combination in these frozen summer treats.

Even when we crave what's new and hot, there's a palpable hunger for the French classics, and this old flame we'll never get over.

"Baking intensifies the flavor of the peaches, and it’s a great platform for ice cream."

Don’t worry: Whatever health benefit is gained in the baking is lost in the chocolate-crumb coating of this offbeat dessert.

A green-basil salad and opal-basil granita add color and dimension to Delaloy's rendition of classic balsamic-tossed strawberries.

Mint is pretty standard dessert material, but it seems more exotic when combined with roasted pineapple.

“You don’t have to go inside for anything and you can cook everything on the grill.” Even a dessert pizza.

This easy-to-follow recipe for sorbet is a great reasons to break out your ice-cream maker.

The chef had no professional experience in pastry when Alfred Portale hired her at 23 and taught her how to make Gotham’s signature chocolate cake.

A type of peppermint commonly used for tea also makes an elegant garnish for Chartreuse-roasted Black Mission figs.

In this fabulous match, sage-infused honey is drizzled over a black-raspberry-and-frangipane tart.

To finish a summer meal, nothing tops a juicy piece of fruit, except maybe a scoop of cinnamon-spiced blackberry cobbler with candied-ginger cream.

Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie.

Give gifts from your heart and kitchen this with candied citrus treats dipped in decadent dark chocolate.

Much of this hefty fruit’s bulk belongs to a thick pith, but the bigger the fruit, the more rind there is for this bittersweet treat.

Invoke childhood memories in your guests sophisticated goody bags filled with caramel popcorn.

Although they're not on the menu at Gramercy Tavern, the chef considers these treats the ultimate chocolate fix.

"The cupcake is in name only; in reality, it’s very sophisticated. It’s more like a chocolate marquise."

Add to the extravagance of chocolate crust and custard with a dollop of brandy whipped cream.