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Turn That Frown Upside Down

Video | 03:07

Chris encounters some gooey problems with his fruity upside-down cake.

Boozy Berry Upside-Down Cake

Video | 04:00

Ree Drummond brings together a mix of berries, tequila and brown sugar to create a sweet and fruity topping for this easy cake.

Double the banana flavor in one over-the-top dessert! Layer banana bread with butter pecan ice cream, sticky banana caramel sauce and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel.

Dark Chocolate Lava Cakes with Raspberry Whipped Cream

Video | 02:00

Ree Drummond bakes up indulgent and luxurious dinner party desserts with molten chocolate centers and fruity whipped cream.

Carrot Cake Cheesecake Bars

Video | 00:58

Perfect for springtime gatherings, this mashup dessert tops spiced shortbread with sweet carrot juice curd and a creamy no-bake cheesecake.

Pecan Brownies

Recipe | Courtesy of Lisa Rothstein

Total Time:: 55 minutes

45 Reviews

Elise Kornack

PROFILES

Chef Elise Kornack is a veteran of some of New York’s most acclaimed kitchens, including April Bloomfield’s Spotted Pig and Marcus Samuelsson’s Aquavit (now helmed by Emma Bengtsson. But after working with some very big names, Kornack decided to go small. In 2013, she and Anna Hieronimus (wife and sole supporting staff) opened Take Root, a 750-square foot, 12-seat tasting menu destination in Brooklyn. Their fare reflected their philosophy: mindful dining using local ingredients, careful preparation, but without pretension (the tasting menu cost $125, a steal compared to New York standards). Out of her galley-sized kitchen, Kornack plated far-reaching flavors, from sweetbreads with shaved squash to chocolate mousse with sour honey powder. In return, critics showered her with praise: Kornack landed on Forbes Magazine’s and Zagat’s “30 Under 30” lists; was a “James Beard Rising Star Chef” semifinalist for the last three years running; and saw Take Root earn a Michelin star.But even the brightest stars can burn out (and singe a chef’s sanity)—which is why Kornack decided to close the restaurant before that happened, ending on a high note: “When you feel like you’re doing your best, when your space looks the best, and your food tastes the best, that’s when you should stop.” She and her wife are now taking root in richer soil: the Catskills, where she hinted to us, she’s partnering with a nearby farm to open a farm-to-table restaurant. The recipes Kornack made for Panna are fresh yet familiar. They include some childhood favorites like Beef Braciole, her grandmother’s specialty, stuffed with breadcrumbs and braised with tomato-wine sauce. You’ll melt for her Cinnamon Semifreddo, an Italian frozen custard, made sans ice cream machine and topped with bourbon-macerated figs; the silkiest sunchoke soup, drizzled with aromatic ginger oil; a giant, crispy rice pancake served with greens and a fried egg; charred cabbage wedges with almond vinaigrette; and parsnip cake (similar to carrot cake) brightened with apple compote. Luckily, you don’t have to churn it out all at once for a multi-course tasting menu like Kornack can—but you should take her skills to your kitchen, and enjoy each stunning dish, bite by bite.

Wine and Dine

Episode | From: Mary Makes It Easy

Alcohol is not just a fun meal pairing, it's also a super flavorful ingredient to cook with! Mary Berg shakes things up with Wine Can Chicken that's cooked with a cocktail of dry white wine, lemon and herbs inside the bird and served with a wilted green, creamy sauce. For another boozy meal, Mary's Roast Pork with Red Wine Grape Sauce uses a dry red to complement the garlic and grainy mustard marinade. For dessert, Mary cracks open a cold one to craft a Chocolate Stout Cake. The bitter beer combined with chocolate is a recipe for delicious decadence. She tops it off with an Irish cream buttercream and a drizzle of salty-sweet Beer Caramel Sauce. Cheers!