Parfait

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy.

Let us introduce you to summer’s easiest dessert.

Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)

This graham cracker crumble takes peaches and cream to another dimension.

Who needs cranberries when you can have pomegranate sorbet?

Start your mornings with macerated fruit, the nuttiest granola, and creamy yogurt. C'est parfait.

Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.