A roundup of recipes from chefs including Missy Robbins and Thomas Keller and cocktails from Bemelmans Bar, Butterfly lounge and more.
“While I’m a big fan of the sweetened condensed milk and sugar bomb that is the traditional recipe, I wanted to make a raw, vegan dessert highlighting the bright, citrusy flavor I love so much in the original without all the butter, sugar and preservatives.
”“When we found ourselves with a colorful variety of small marble potatoes, we scalloped them in a sheet pan, making a virtue of their varying sizes and colors. When we discovered the richly flavored purple Molokai sweet potato, we used this same technique. We love its deep coloring, its sweetness, and the savory depth of the spinach, pear, and onion jus that makes this vegetarian dish as satisfying as a meat course.
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