This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.
Not familiar with buckle? It’s essentially a ginormous muffin bursting with fresh blueberries and capped with crumbs that are gently suffused with cinnamon and ginger.
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
Junior’s famous cheesecake in miniature. As if that wasn’t enough, it’s embellished with lime mousse. Wee and wonderful.
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.
A cousin to ice cream, this pale dessert belies a vibrant richness that’s deserving of any dinner party.
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.
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.
Squares of homemade puff pastry (or store-bought if you want to save time), sandwich sliced bananas and a rich walnut caramel sauce. Whip creams sits on top.
Lemon and blueberry star in this cake. Blueberry preserve fills the cake and is swirled through the batter. The cake is also iced with a lemon buttercream frosting.
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