The New York Times is one of those things I read that makes me feel like I’m behind on everything. Like today’s article on “A Surprising Way to Eat Vegetables: For Dessert.” This is probably old hat to people who are savvier restaurant visitors than I am, but I was surprised to hear about things like arugula on top of a pecan-pear cake, or a sweet carrot sorbet. I love it because it seems like such a rule-breaker: breakfast for dinner is one thing, but parsnip cake or roasted squash ice cream? Color me intrigued, and inspired to come up with a vegetable dessert combo of my own. [Gwen Ihnat]