There's a reason caramel and apples are a classic flavor pairing: They're perfect complements! This dessert is a free-form pie of sorts, which chef Becky Reams says is easier than making a traditional pie in a pan and just as delicious. In addition, the rum caramel adds another layer of complexity to the finished dish.
This dense, Italian-style chocolate pudding requires no tricky techniques. Wangler and Cenami recommend letting it cool completely before covering the bowls with plastic wrap, to avoid condensation and drips.
Chef Luca Crestanelli acknowledges a fondness for the rich, complex flavor of chestnuts, which are abundant in his native Italy. But can the persimmon sorbet stand on its own? "Yes, absolutely."
Dessert in a Mason jar? Yes, please! Vary the fruit-herb combinations to your preference. Peach and chamomile or blackberry and sage are just a few ideas.
Fresh strawberries lend a brightness and natural sweetness to desserts, but with Anastashia Chavez in the kitchen, unlikely ingredient pairings add surprising pops of flavor. Here, the Ventura-based chef infuses a traditional English trifle with fresh tarragon and sour ale, paying tribute to her Italian training and love of craft beer.
This is carrot cake taken to a whole new level. Two colorful batters are swirled together, studded with walnuts and topped with a rich buttercream frosting.
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