Since I'm pretty obsessed with finding great desserts, I spend a lot of time examining pastry menus from all over the country. Here are some of the biggest trends turning up on early fall menus.
© Tina Rupp
1. Black pepper. Salt continues to be popular, but now pastry chefs are experimenting with pepper, which adds a mild heat to desserts like tuiles, sablés and even cheesecake.
2. Brown sugar. Obviously brown sugar is nothing new, but now it's being called out as the title ingredient in pavlovas, tea cakes, pound cakes and cookies. This recipe for simple Iced Brown Sugar Cookies from Baked in Brooklyn is a great way to embrace the trend at home.