New York Magazine

“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.

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

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.

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 chocolate-crusted take on lemon-meringue pie is a cinch provided you don't forget to make the lemon-custard filling in advance.

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.

Imperceptibly enriched with soy milk, tofu, and just enough miso to give it a slight, delectable tang.

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.

The Japanese dessert bar's creamy riff on peanut butter cups.

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.

Olson says: "This yields enough to eat so much that you get a belly ache and still have enough to package for your friends."

This chocolate layer cake brings back sweet memories of childhood.

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

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

Bitter dark beer turns the milk-chocolate ice cream into a dark chocolate treat.

Honor traditions of the Jewish Seder while putting a new spin on dessert with chocolate cake.

A Punkin’ Ale brewed with pumpkins, cinnamon, nutmeg, and brown sugar is put to good use with three scoops of vanilla ice cream.

This comforting chocolate treat gets a kick from orange-peel vodka, vanilla vodka, and a dash of chile powder.

White chocolate and lime zest coat this unusual popsicle.

An ice-cream sundae is lifted to a gourmand’s delight.