Sally Uhlmann 4/17/26 Sally Uhlmann 4/17/26

Ice Cream Delight

Simplicity can be revolutionary, as this dessert demonstrates. Extra Virgin Olive Oil takes the spotlight, celebrated and respected as the high-quality liquid gold it truly is.

Sally Uhlmann 2/27/26 Sally Uhlmann 2/27/26

Zabaione with Fruit

This light and creamy custard pairs beautifully with sparkling wine, is relatively easy to make, and can be prepared up to six hours in advance. In this version, Grand Marnier or Cointreau replaces Marsala wine. Serve with fresh berries, stone fruit, or poached fruit.

Sally Uhlmann 2/27/26 Sally Uhlmann 2/27/26

Chocolate Mousse with Dulce de Leche and Salt

This rich, chocolatey classic gets a tweak by adding a drizzle of dulce de leche and a sprinkling of finishing salt, making it a perfect pairing with dessert wines.

Sally Uhlmann 2/27/26 Sally Uhlmann 2/27/26

Wickedly Rich Chocolate Bread Pudding

This over-the-top chocolate dessert is almost a pudding. A little goes a long way! Whipped cream is essential, as it cuts the richness, but you can also serve the bread pudding with caramel sauce.