Kay Chun

This triple threat dessert offers three distinct textures and flavors: A nutty, crumbly crust is filled with a dark chocolate pudding enriched with bittersweet chocolate, cocoa, and chocolate stout, then topped with a billowy bourbon whipped cream. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

We love hash browns for their delicious contradiction—the way the outer crunch of skillet–fried potatoes gives way to an inner creaminess. Throw in some nuggets of spicy Spanish chorizo (left over from Corn–Bread and Chorizo Stuffing ) and things only get better.

This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile. In this suave, satisfying soup, braising beet tops and collard greens (left over, respectively, from Smoked–Sable Tartare with Beets and Watercress and Wild–Mushroom Bundles ) with fennel and onion mellows the greens' hearty flavor and brings out a surprising smoothness (heightened by the cream stirred in at the end). Adding the spinach just before blending helps keep the color bright.

This riff on the classic frisée salad with lardons is the perfect thing to make with leftover hazelnuts from our 10 Minute Main Hake with Hazelnuts and Capers . It looks delicate, but its vinaigrette is enriched with the nuts and some bacon fat, which not only gives it substance but also balances the bitterness of the frisée and the bite of the radishes.

This beautiful seafood salad makes a terrific home for leftover Niçoise olives from the braised Veal Cacciatore . Quickly cooking the calamari renders it snowy white and very tender—such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.

Italian parsley isn't usually valued as a salad green. But when it’s tempered by earthy, juicy raw beets and a citrus vinaigrette, the mineral-tinged flat leaves will be the talk of the table.

Inspired by Brazil's national drink, these boozy popsicles are made with cachaça, lime juice, and mint.

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.