We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Elizabeth Falkner
Author: Bon Appétit Test Kitchen
It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Author: Claire Saffitz
Author: Dorie Greenspan
Author: Brian Smith
Adding sweetened condensed milk to the crust gives this avocado cheesecake a candy-like texture that reminds me of a Twix bar.
Author: Nadine Levy Redzepi
Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.
Author: Skye Gyngell
A perfect ending to any Asian meal.
Author: Kimberly Boyce
Author: Lorraine Vassalo
Using dates as the primary sweetener here means a lot less sugar in the ice cream, making it ideal for those who need to cut down on sugar but still want something sweet.
Author: Anissa Helou
A grown-up shaved ice, with a welcome hit of spice from the pepper.
Author: Susan Spungen
Author: Gina Marie Miraglia Eriquez
This sweet and refreshing drink features layers of chocolatey coffee slushie, vanilla whipped cream, and coffee jelly (think coffee jell-o).
Author: Christina Tosi
Author: Gina Marie Miraglia Eriquez
Author: David Lebovitz
Author: Elizabeth Falkner
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
Author: Kate Ewald
Author: Gina Marie Miraglia Eriquez
Author: Cindy Mushet
Author: Gina Marie Miraglia Eriquez
Author: Crescent Dragonwagon