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Paul Kahan's pastry chef at Blackbird, Tara Lane, created this ridiculously simple ode to the classic campfire dessert s'mores. "I love hidden flavors," she says, which is why she folds nutty graham cracker crumbs into vanilla ice cream and adds a splash of balsamic vinegar to the luscious brown butter sauce.
Pairing: A lightly sweet raspberry lambic, such as Lindemans Framboise, will echo the ripe berries in this sundae.