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At the recently opened Bread & Tulips in NYC, Chef Benjamin Lambert specializes in Italian-inspired cuisine with an emphasis on sustainable, responsibly sourced ingredients. That extends to dessert, like this colorful, summer-y take on an Italian crepe (or crespelle), with ripe blueberries cooked into a delicious compote with champagne and ginger, which he shares with Food Republic. Top it off with a scoop of vanilla ice cream and all will seem right with the world.