This frothy Greek Frappe–coffee, sugar, and evaporated milk–is a favorite of the Greek and non-Greek alike. Shaking lends the froth to the frappe.
This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.
Cookies filled with toasted hazelnuts are topped with a swirl of white chocolate ganache. These cookies are new twist on the classic thumbprint cookie.
If you like rich, chocolate, and decadent treats, then these fig bars, studded with chocolate chips and oatmeal streusel, will have you at first bite.
A buttery cocoa crust, a dense chocolate-raspberry filling, and a glossy chocolate topping. What chocolate brownie bar could make Christmas sweeter?
Designed to serve just two, this wee dessert is big on summer flavors, not on leftovers that will tempt you morning, noon, and night.
For this twist on the Italian classic egg cream dessert, Riesling wine spikes a jumble of peaches, nectarines, and summer berries. A refreshing dessert.
Chocolate, cinnamon, and chipotle peppers–dried, smoked jalapenos–give this milkshake a distinctive kick and a bit of heat. Great for burgers, hot dogs.
Swoops and swirls of ethereally airy whipped cream lend these cupcakes a more adult air. Sort of. You know, in a playing-grown-ups way.
For your little princess, these pink, pink, pink cheesecakes meld a buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.
Coolness personified. A creamy vanilla-honeydew shake is topped with an icy cucumber-lime granita. A must-make recipe for summer entertaining.
Called Pastel Tres Leches in Mexican, this cake recipe is a luscious affair, perfect for soaking up the three milks. It’s slathered in whipped cream.
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