Pastaria coconut gelato

Pastaria pastry chef Anne Croy serves coconut gelato with chocolate-dipped apricots rolled in pistachio dust and Trapani sea salt.

The year in desserts: Crunchy, salty, mini and more

A look back at hot trends, and what to expect in 2016

Crunchy, salty, mini and much more, dessert at restaurants took on many forms and flavors in 2015. Here’s a look back at some of the trends that appeared on menus last year that we are likely to see more of in 2016.

Warm comforts

When temperatures dipped to arctic levels last winter, chefs responded by serving up desserts designed to warm diners up, such as crispy crème brûlée and warm caramel.

At Delicatessen in New York City, Michael

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