At the end of a satisfying meal, it takes a tempting dessert menu to entice customers to order that final course. Consider our recipes this month — sweets made for sharing, such as chocolate truffles; sippable desserts; seasonal fruit-forward specialties like the Grape Frangipane Tart; and variations on classics, including White Chocolate Cherry Bread Pudding and the Dished-Up Piña Colada. Pastry chef Emily Luchetti of Waterbar and Farallon restaurants in San Francisco shares her recipe ...
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