Lebovitz's cinnamon vacherin with espresso-caramel ice cream, chocolate sauce and toasted almonds has a fancy name, but somewhat resembles that long ago sundae, which probably also had a fancy name that I have forgotten. Although there are four separate homemade components, they were super-easy to make: a basic meringue, a (fairly) basic and pretty wonderful ice cream, basic chocolate sauce, and basic candied nuts. I really mean it: basic. You just follow the instructions and you will succeed.
My thoughts: If you substituted vanilla ice cream for the espresso, chestnut puree for the chocolate, and added whipped cream, this might be the best sundae ever.
Husband said: "I'd leave out the chewy thing in the bottom. It's unnecessary and distracting. You either have to deal with it or eat around it."
He ate around it; everyone else dealt with it. Very popular dessert.
I also made Lebovitz's brined pork roast with bourbon-apricot glaze. If you have to eat pork loin, this is a fine way to do it, though it's still dry and bland compared to other cuts of pig, like the shoulder. As I suspected, both my kids loved it. They prefer their meat tidy and pale, unsullied by sauce or too much flavor.