This post was written by guest contributor Jenny McCoy, an authority on baking and pastry who has created dessert menus for Tom Colicchio’s Craft and Emeril Lagasse’s New Orleans restaurants. Her cookbook, Jenny McCoy’s Desserts for Every Season, will be published this September by Rizzoli. Look for her posts all month on our blog.
(Photo courtesy of Maldon Crystal Salt Co.)You don’t need to bother with making a dessert from scratch for your next barbecue. But don’t you dare skip the sweets. Instead, have your guests make s'mores.
(Photo courtesy of Old Faithful Shop)Grab a box of good old Honey Maid graham crackers and a bag of Jet-Puffed marshmallows. Swap the Hershey’s for something a little more special, like Mast Brothers’ 72 percent dark-chocolate Madagascar bar. And just as the toasty marshmallows become molten over the grill, sprinkle them with a pinch of smoked sea salt to give them a deliciously nostalgic summer-campfire flavor.