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.

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

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.

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 coffee whipped cream pairs well with the chocolate and bananas, adds an extra spice layer, and is more sophisticated than the plain variety.

A fresh orange icing brightens up almond-flour-and-cocoa cookies.

When the mercury rises, knowing your freezer is stocked with delectable homemade confections is cold comfort indeed.

The city's first dessert bar likes to pair this shareable dessert with its sparkling rasberry-rose house cocktail; the "offering has become annually ritualistic" with guests particularly on Valentine's Day.

Indulge your inner Good Humor–addicted child with squares of banana–creme-fraiche ice-cream bars cloaked in chocolate and macadamia nuts—a frozen banana with a pedigree.

A simple sweet with divine results—especially if you deem the "optional" chocolate chunks compulsory.

Pastry chef Meredith Kurtzman tempers the fruit’s musky, sweet-tart flavor in a sorbet with crushed fennel seeds.

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.

A pound of ripe strawberries goes into the pureed topping, but raspberries, peaches, or blueberries can be substituted.

Ice cream, sorbet, and cookie dough combine in this decadent dessert.

Sophisticated, and -- sacrilege! -- alcoholic, this float combines Frangelico, rum, and hazelnut gelato.

Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties.

Lemon thyme packs a citric punch in the syrup served with this creamy frozen peach souffle.