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Pastry chef 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. A lightly sweet, fruity Lindemans Framboise raspberry lambic ale from Belgium will echo the ripe berries Lane serves with the ice cream.