Get a load of this stunning scoop! This silken ice cream has a vibrant sea-green shade that’s as distinctive as its nuanced, vaguely tea-y taste.
Fresh hot fudge sauce, old-timey malted milk balls, and fresh ice cream come together in a wallop of a sundae that will bring you back to your childhood.
These pears are poached long enough to absorb the lemon-y liquid, giving them a tender and buttery texture. Bosc pears hold their shape best when cooked.
Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.
Although these sweet Chinese orbs of fried goodness are pronounced “bow” as in “wow” and not “bow” as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.
Tangy mangos enliven this gelato–a cousin to ice cream. Serve it with a pretty edible blossom, such as a nasturtium or violet tucked on top.
Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.
This upside-down tart, also know in French as tart Tatin, is filled with golden apples covered in a deep caramel that sit atop a flaky, buttery crust.
Villas’ pecan pie is unlike most others as it’s not as sweet as most. But it does have the requisite fresh pecans, mellow rich filling, and tender flaky crust.
Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.
The flavor of sweet-tart blackberries are complemented by the zing of orange juice and the depth of Cointreau in this creamy, lick-the-dish-worthy mousse.
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