Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It’s easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through. Get the recipe for Fermented Banana Chocolate Pudding »

If you’re tired of wintery cakes and cookies by March, it might be time to break out the ice cream.

This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes. Get the recipe for Lemon Curd »

For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.

Cooking the rhubarb quickly is the secret to this compote from pastry chef Michael Laiskonis. By peeling the rhubarb before dicing and tossing it into a hot sugar syrup, he minimizes the cook time, preserving the rhubarb’s bright flavor. Get the recipe for Rhubarb Compote »

This rich, creamy chocolate pudding pie is pure nostalgia.

This pretty pink strawberry dessert should be chilled before enjoying—make it a day ahead and freeze for an especially refreshing treat. Get the recipe for Strawberry Mousse »

The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Get the recipe for Ricotta and Coffee Mousse »

Often used in southeast Asian curries and Indian rice dishes, pandan leaf lends a subtly exotic savory note to this coconut ice cream.

This recipe is adapted from Mary Taylor Simeti’s book _Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food. Get the recipe for Sicilian Vanilla Ice Cream

Anna Watson Carl relies on sweetened condensed milk to add richness to this frozen dessert flavored with coconut milk, lime zest, and toasty pistachios. Simply macerated peaches provide a fresh, fruity counterpart. Get the recipe for Coconut and Pistachio Semifreddo with Fresh Peaches »

This nearly forgotten recipe comes to us from the beloved Ships Diner in Los Angeles that closed in 1995. The whipped cream filling doesn’t require any cooking—no custard here—while some slices of banana and toasted almond add texture and flavor. A fast, easy-to-make pie from a bygone era that deserves a comeback. Get the recipe for Classic French Banana Cream Pie »

Nutty, sweet almonds are used four ways in this super-simple frozen dessert. Get the recipe for Almond Granita »