New York Magazine

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

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.

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

Mixed with cream and Gruyère cheese, the cauliflower adds an Autumnal touch to a bread pudding.

Despite their frightful, wormy looks, crosnes are prized by chefs for their nutty sunchokelike flavor and crunchy radishy texture.

An adults-only float that even Norman Rockwell might appreciated: chocolate ice cream, chocolate syrup, and seltzer, fortified with a shot of Jack Daniel's.

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 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.

An Autumn staple, topped with walnut crunch.

Dufresne turned the Yuletide meal on its head from the start. Eggnog is a favorite holiday aperitif; here, he turns it into ice cream, then adds briny caviar for a salty contrast.

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

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

A glass full of citrusy cream, juicy watermelon, and cantaloupe, and a shower of shaved melon granita makes a perfect parfait.

This frozen souffle is crunchy with nuggets of hazelnut praline and redolent of sweet, intensely fragrant fruit.

The marshmallow topping on sweet potatoes has been replaced with a silky smooth “royale” custard infused with truffle oil, with still more fresh white truffles scattered over the top.

This innovative riff on a holiday classic is like eggnog, minus the egg.

The goat-cheese with bacon-infused maple syrup and arugula bridges the gap between a cheese course and dessert, Dufresne says. “And,” he notes, “it tastes good.”

The light, fluffy flan recipe comes from another great cook in the family: Grandma.

A slice of grated-apple pie with Calvados-steeped raisins is the perfect finish for an autumn meal.

Smear bread with this herby blend of butter, parsley, basil, and tarragon and bake for a gourmet take on garlic bread.

Toss grill-marked eggplant and coat with olive oil, garlic, and chile powder for a hearty summer salad or side.

Green-bean casserole is taken to the next level with French beans tossed with a cepe-mushroom sauce and smothered with crisp shallot rings.