This stunning dessert of coconut milk tapicoa pudding topped with tropical fruit and a vibrant fuchsia quenelle of dragon fruit sorbet surfing atop a crisp pineapple chip also happens to be dairy and gluten-free.
Tart and tender Michigan sour cherries nestled beneath a lattice crust that’s as buttery and flaky as a shortbread cookie makes this individually sized pie from Betty’s Pie Whole a stand-out.
Ever thought of using cookie dough as a pie crust? It totally works. Let Donald Lockhart of Cusp in La Jolla show you how.
George’s California Modern is always a great choice for a special occasion dinner, especially if you’re like me, and tend to make decisions about where to go based heavily upon the dessert menu.
At NINE-TEN, Executive Pastry Chef Rachel King is taking full advantage of the summer bounty, creating a fruit-forward dessert menu where figs, peaches, plums, watermelon, and berries play starring roles. Check out all of the new desserts on Serious Eats.
There’s a whole new reason to visit Donut Bar in downtown San Diego: malted Belgian waffles that you can get topped with fresh fruit or dipped in doughnut glaze.
Cronut mania spread all the way from NYC to SD, with the introduction of the Cray-nut at Azucar. Find out more about this Cuban take on the much-hyped doughnut/croissant hybrid popularized by Dominique Ansel Bakery.
When it comes to creating desserts, Jennifer Costa, Executive Pastry Chef at Torrey Pines Golf Course, follows a simple creed: fresh is best. Take a look at some of her stunning spring desserts on Serious Eats: Sweets, including a rustic galette with mulberries and a killer chocolate concoction.
A new ice cream shop in Pacific Beach serves up scoops sandwiched between cookies, brownies, and waffles. Take a look inside The Baked Bear on Serious Eats: Sweets.
All three Pappalecco locations are fully stocked with several tempting flavors of gelato, but one combination I can enthusiastically vouch for is the peanut butter (which is really chocolate and peanut butter) and banana.