Sneaky Treats: Chefs Add Vegetables, Meat, And More To Classic Desserts Slideshow
Executive chef Joseph Margate whips up a pineapple tarte tatin with candied bacon ice cream at CLINK in Boston.
Piña Colada
Pastry chef Laurie Jon Moran creates a dessert version of the piña colada at Le Bernardin.
Black Forest Cake
Pastry chef Laurie Jon Moran creates her own interpretation of Black Forest cake at Le Bernardin.
Tomate Confite Farcie Aux Douze Saveurs
L'Arpège serves its famous "tomate confite farcie aux douze saveurs" in the summer only.
Spicy Chile Molten Cake
Autumn Martin gives molten chocolate cake a kick by adding a mix of dried ancho, pasilla, guajillo, and chipotle chiles.
Bacon, Oatmeal, and Raisin Cookies
Autumn Martin combines natural bacon, old-fashioned oats, and raisins to create her crispy and chewy cookies.