Zucchini Crisp
Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert. Get the recipe for Zucchini Crisp »
Tomato Cake with Smoked Feta Cream and Marinated Tomatoes
Tomato Cake with Smoked Feta Cream and Marinated Tomatoes
In this recipe from Amanda Cohen, chef-owner of New York City’s Dirt Candy, tomato powder lends flavor to this savory-sweet cake, which gets topped with smoked feta cream and cherry tomato halves. Get the recipe for Tomato Cake with Smoked Feta Cream and Marinated Tomatoes »
Avocado-Mint Shake
Laura Sant
This chilly treat is an adaptation of one served at the Royale Eatery, a burger and shake shop in Cape Town, South Africa. A simple purée of avocado, ice cream, mint leaves, and ice, it’s sweet, rich, and dense enough to stand a spoon in. Get the recipe for Avocado-Mint Shake »
Punjabi-Style Carrot Pudding (Gajar ka Halwa)
Punjabi-Style Carrot Pudding (Gajar ka Halwa)
Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It’s equally good served either hot or cold. Get the recipe for Punjabi-Style Carrot Pudding (Gajar ka Halwa) »
Sweet Vermicelli and Eggs (Balaleet)
Sweet Vermicelli and Eggs (Balaleet)
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once. Get the recipe for Sweet Vermicelli and Eggs (Balaleet) »
Avocado with Salted Caramel
Salty, bittersweet caramel meets buttery avocado in this quick treatment, perfect for dessert or as a snack served atop toast or ice cream. Get the recipe for Avocado with Salted Caramel »
Cherry Tomato and Cherry Cobbler
Matt Taylor-Gross
Cherry Tomato and Cherry Cobbler
Cherries and cherry tomatoes bake down together into a savory-sweet layer under a sweet biscuit topping in this recipe from chef Amanda Cohen. Get the recipe for Cherry Tomato and Cherry Cobbler »
Cactus Ice Granita
Like okra, cactus leaves have a gelatinous interior that lends a creamy mouthfeel to this lightly spicy, sweet-tart granita. Get the recipe for Cactus Ice Granita »
Convent Egg Sweet (Encharcada)
Convent Egg Sweet (Encharcada)
The recipe for this egg-based sweet, which originated in a medieval Portuguese convent, comes from home cook Conceição Abilio of Evora. Get the recipe for Convent Egg Sweet (Encharcada) »
Bay and Rosemary Custard
Chef Steven Brown of Tilia serves these custards in egg-shells, but espresso cups work just as well. The yogurt helps to balance the sweetness of the rosemary-infused custard. Get the recipe for Bay and Rosemary Custard »
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Get the recipe for Spudnuts »
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Jeni’s Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around. In this recipe, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch. Get the recipe for Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds »
Celery and Rhubarb Vacherin
This pastel-hued dessert, from Kristen Murray of Portland, Oregon’s Måurice, consists of a simple sponge cake layered with stewed rhubarb, celery semifreddo and sorbet, and crisp meringues, all surrounded by sugary rhubarb soup. Get the recipe for Celery and Rhubarb Vacherin »
Wasabi Mint Granita
Wasabi—a zesty cousin of horseradish—adds a palate-cleansing herbaceousness and a slight tingle of heat to this lightly sweet, refreshing shaved ice dessert. Get the recipe for Wasabi Mint Granita »
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