Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake.
Watermelon Granita with Cardamom Syrup
Healthy Coconut Flour Peanut Butter Balls
These healthy peanut butter-chocolate treats are naturally gluten-free. For a vegan version, swap in maple syrup in place of honey.
Lemon-Thyme Sorbet with Summer Berries
Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet. Jean-Georges Vongerichten first developed this breezy lemon-thyme ice for F&W, then started serving it as a special at his Mercer Kitchen in Manhattan's Mercer hotel. "Lemon-thyme, that's my guy," Vongerichten says. "I would use rosemary too."
Raspberry Pâte de Fruit
Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holidays—and usually expensive."
Angel Food Cake with Three-Berry Compote
Angel food cake is virtually fat-free—it's made with egg whites but no yolks—yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote. Hugo Matheson and Kimbal Musk add, "Don't forget that egg shells are great in compost."
Sweet Sticky Rice with Mangoes and Sesame Seeds
Most Thai dishes are best served at room temperature, including this creamy dessert: "If you chill it, it becomes rock-hard, but if you heat it up, it turns to mush," Andy Ricker explains. Many traditional recipes for sticky rice require steaming the grains for up to an hour, but for the supereasy adaptation here, Ricker cleverly suggests microwaving the rice for only about 15 minutes instead.