Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

Milk Chocolate Soufflé with Roasted Banana Caramel Sauce Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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Recipe: Shuna Lydon's Rose Petal–Vanilla Bean Shortbread

Shuna Lydon's rose petal–vanilla bean shortbreadThese rose petal–flecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. Chef Shuna Lydon says, “Shortbread keeps for two weeks in a tightly sealed container lined with parchment paper, at room temperature. But I prefer to eat mine fresh from the oven, warm, with strong black milky tea.”

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Eye Candy: Dessert Burger

Roadside Kitchen Dessert Burger At his November Beard House dinner, Brett McKee and his team from the Roadside Kitchens prepared this playful dessert inspired by the classic combo of burger and fries. A glazed doughnut "bun" hugged a chocolate patty and a slice of mango gelato, while cinnamon–sugar fries, raspberry coulis, and white chocolate crème anglaise appeared on the side. See more photos from the Roadside Kitchens dinner here.

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Eye Candy: Attack of the Macaron

Citrus Macaron with Citrus Slices, Lime–Vanilla Sorbet, Lemon Curd Cream, and Blood Orange Sauce At a celebration of Steve Wynn's Las Vegas empire, Encore pastry chef Frédéric Robert Citrus served citrus macarons with citrus slices, lime–vanilla sorbet, lemon curd cream, and blood orange sauce. Check out more photos of the stunning Beard House meal.

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Eye Candy: Beets and Berries

Matthew Lighnter's beets, berries, and meringue at the James Beard House Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon. See more photos of his menu here.

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Eat this Word: Semifreddo

semifreddoWHAT? A half-frozen idea. Italian for "half-cold," semifreddo is an Italian dessert made by freezing mousseline-like custards, which are often layered with ingredients like ground amaretti, nuts, or chocolate. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name. WHERE? Oliver Wolf, Shaun Crymble, and Pastry Chef Marcos Gonzalez's Beard House dinner WHEN? September 21, 2010 HOW? Warm Spiced Chocolate Cake with Local Beer Sabayon and Almond Semifreddo

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Heather Rodriguez-Carlucci's Lime Flan Parfait with Blueberries and Watermelon GranitaPrint’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)

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Eye Candy: Seasonally Sweet

Black Pepper Shortcake with Summer Fruits and Honey Lavender Ice Cream Peter Hoffman, who launched locavorism at New York's Savoy 20 years ago, served this black pepper shortcake with summer fruits and honey lavender ice cream at his midsummer Beard House dinner. The dessert was made with ingredients that Hoffman and Savoy alums handpicked from the Union Square Greenmarket that day. See more photos here.

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Recipe: Nectarine and Blackberry Cobbler

Jennifer Giblin Cobbler Nectarines and blackberries are a harmonious, tart-and-sweet pair, and this delicious cobbler from Blue Smoke's Jennifer Giblin puts the combination to good use. The recipe is fairly easy to throw together in an afternoon, making it a perfect dessert for Sunday dinner.

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