“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.
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 a greenmarket’s stone fruits, found clever ways of dealing with the age-old problem: What do you do with underripe ones—especially peaches?
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.
This banana rum cheesecake is as delicious as it is dairy-free and vegan. Rich and satiny, the cake get a dressing up from an earthy maple rum sauce.
Nothing heralds warm, muggy weather like strawberries. Here, the sweet berries are layered with whipped cream and piled high on cloud-like biscuits.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
We’ve no idea where this name came from, as there’s nothing foolish about conjuring a conversation-stopping dessert from just three ingredients. Nothing foolish at all.
Fritters, made from thin matchstick slices of apples, are pulled from the oil and sprinkled with sugar.
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