Executive Chef Phyllis Kaplowitz, Jacob Wirth Restaurant, Boston
Any brunch or dessert menu would profit from this luscious blueberry and cornbread pudding, surrounded with a sweet and silky blueberry coulis. For an extra flourish, add a scoop of lemon sorbet or swirl of whipped cream. Hint: Pudding that’s left at the end will reheat beautifully the next day.