'dessert' on Serious Eats

6 Refreshing Popsicle Recipes We Love

Remember freezer-pops? As a kid, these brightly-colored sugary sticks fueled our summer exploits, and inspired many a feud over who would be stuck with pink. Though I've ostensibly "grown up," I still think I could live off of popsicles through the dog days of summer. Check out six of our favorite recipes after the jump! More

Ideas in Food vs. Rote Grütze (German Red Fruit and Groats Dessert)

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort. More

Layered Toasted Coconut Puddings With Red Fruit Puree and Coconut Cream

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort. More

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch. More

Iced Yogurt With Mead-Baked Peach From 'Paris Pastry Club'

When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch. More

The Ultimate Mister Softee Secret Menu

What if Mister Softee could be more than good. What if it could be amazing? What if we all took a collective breath and realized that at the end of the day, ice cream trucks are basically severely underutilized mobile sundae stations? A Dr. Seussian explosion of genius is what. I'm talking sprinkle-packed cones, double-dipped swirls, milkshakes with real banana, and the biggest tower of soft serve your greedy eyes have ever beheld. More

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