We don’t know who this Betty person is, but her brown Betty recipe is just the sort of sassy, sweet-tart dessert that’s perfect for early autumn.
Vanilla ice cream is de rigueur for lazy summer days. This luscious lovely is adaptable, so it can be uber-rich or not. Either way, the vanilla shines through.
Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.
Bake this cake in honor of Phanourious, the patron saint of lost objects, and you just might find something you never knew was missing.
Fresh figs, raspberries, and almonds take on a French accent in this stunning company’s-coming dessert. An indulgent drizzle of honey takes the cake, er, tart.
Given this cobbler’s delicately sweet filling and crumbly, flaky topping, our search for the perfect cobbler ends here—and, we dare say, so will yours.
No, these aren’t the cloyingly sweet, belly-achingly greasy funnel cakes from your childhood. They’re infinitely better. But they still bring back memories. Boy, do they ever.
This caffeinated incarnation of a classic chocolate cake comprises cocoa-y layers and fudgy ganache that take their jolt from a cup of joe.
Don’t let these delicate, diminutive cakes with the froufrou French name fool you. They’re a cinch to toss in the oven–and even easier to toss in the mouth.
“Best peach pie in the world!” That’s what folks are saying about this recipe. We’re not going to argue.
Meet the Queen of Tarts, with a throne of crushed cookies, a cloak of ever-so-slightly sweetened mascarpone, and a tiara of sliced strawberries.
Watermelon takes on a sweet heat when rubbed with a nubbin of fresh ginger root. Wowsers.
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