Aioli has popped up on restaurant menus everywhere. It’s irresistible, but if you want to make it the traditional Provençal way, you must use a mortar and pestle and include egg yolks. This widely divergent recipe skirts those items. Instead it’s a simple sauce that brings together two indulgent favorites of mine: cream and tahini.
heavy cream
Sticky Toffee Pudding with Maple Caramel
Sticky toffee pudding is a rich British dessert that’s basically an exceptionally moist date cake with caramel sauce poured over the top. Steaming in the slow cooker is an absolutely foolproof way to make it. The maple syrup in the easy caramel sauce is an unorthodox American addition—but maple goes so well with dates.
A Frozen Chocolate Pie for Your Chocolate Fix
Adapted from The Loves and Fishes cookbook, this crust-less chocolate pie is a nutty, silky treat loaded with pure chocolate flavor.
Julia Turshen’s Angel Food Bread Pudding with Butterscotch Sauce
Julia Turshen considers baking, packing, and sharing this bread pudding “a tangible way to give back to [her] community.” We consider it the ultimate comfort dessert. Tripled, it feeds 60!
Fruit & Yogurt Parfaits
Anyone can pull together this no-cook treat. The parfait recipe is an example—created by the nutrition team at the Hartford HeathCare Bone & Joint Institute at Hartford Hospital—of how you can eat sensibly and healthfully without depriving yourself. . .or skipping dessert.
Amanda Glover’s Chocolate Merlot Cake
Have your glass of merlot and eat it too. . .in a gorgeous, rich chocolate cake. This one by CT baker Amanda Glover is our new favorite chocolate cake.
