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.
The ingredients couldn’t be more accessible. The results couldn’t be less expected.
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 ginger. Wowsers.
Ah, summer. Ah, cobbler. Those two sentiments are sort of one in the same, don’t you agree, seeing as each is easy, effortless, and always enticing?
Renee, a sucker for the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.
This quick refrigerator jam doesn’t require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
This flamboyantly neon concoction pairs tart rhubarb with rich Greek-style yogurt and nutty pistachios. Indulge at breakfast or dessert.
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