Dessert

This delicious, silken ice cream isn’t meant to be super sweet, according to chef Andrea Reusing. It’s more about a fun way to taste corn. Using coconut milk in the base means there’s no need to make a custard.

This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.

Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.

This chocolate pie recipe has everything you need in order to live: chocolate wafer cookies for crunch, fluffy chocolate mousse filling, and crème fraîche meringue.

We test if hot fudge—the classic ice cream-topper—is better from the jar or freshly made

There are only three ingredients in this cherry compote recipe (and one of them is booze).

Portland-based Salt & Straw adds a drop of vinegar and a hint of pepper to balance the sweetness in this strawberry shake, plus a splash of rum to make it deliciously grown-up. If you're making this for the under-21 crowd, just omit the booze.