Dessert

Adding sweetened condensed milk to the crust gives this cake a candy-like texture that reminds me of a Twix bar (a childhood weakness I rarely get to indulge since marrying a chef!). That same sweetness accentuates the buttery quality of ripe avocados. Chill it thoroughly, then let the cake sit at room temperature for a bit before you slice it. It’s so refreshing on a hot day.

Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.

A simple fall dessert.

Use refined coconut oil for a vegan pie crust that's flaky without a noticeable coconut flavor.

What’s better than a brownie? A brownie with a layer of peanut butter cookie, that’s what.

Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.

A thick pour of magic shell over ice cream is simultaneously creamy and crackly, both smooth and shattery. But the real mind-blowing thing about it? It's a snap to make at home.

This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.

No ice cream machine required for this frozen treat, as the cream is whipped before being frozen.