dessert

A manner-festo for managing the sugar rush at the new cookie stores.

“You can add texture to the top of a doughnut, pie, or even ice cream.”

Welcome with savory fillings or as a sweet finale, the rustic galette is turning up on restaurant tables and in dessert cases in a variety of tasty forms.

A second slice of The Cake Bake Shop, the return of Barringer’s Tavern, and more.

Meet the band of devoted home bakers who keep the Indiana State Fair in blue-ribbon desserts.

An ooey, gooey campfire favorite grows up.

Sweet, happy endings.

Start things off right with the Tuna Poke from Burger Study (28 W. Georgia St., 317-777-7770), a perfect balance of ahi tuna, smashed avocado, and wonton chips. Tacos & Tequila (1502 Main St., Speedway, 317-992-2193) offers a hearty portion of elotes, or grilled Mexican street corn, with chile powder, butter, cotija, lime juice, and mayonnaise. […]

Werther’s Originals is having a party in Carmel this year, and hell yes, we are going to celebrate.

Roselyn Bakery’s sugar cookies reborn, Open Society’s filet mignon, brawny potato wedges, and more.

The halo halo dessert delivers on the name: Unexpected savory elements such as purple yam ice cream and sweet red beans get paired with silky flan, coconut agar gel, black plantains, and the crunch of puffed wild rice and Fruity Pebbles atop iced lemongrass milk. Yum yum!

The Best of Indy Food and Drink section features the best restaurant spin-offs, mall pretzels, soft cheeses, boozy milkshakes, and more.

Daniel Carter shares his recipe for his grandmother’s bread pudding.

An exuberant crew of groupies gathers once a month for a multicourse meal that lasts well into the wee hours.

Including Cerulean’s chocolate mousse bombe filled with java-laced custard.