Comfort finds us in unexpected ways. And thank goodness for that–or rather, thank goodness for this not-too-sweet, subtly apple-y quick bread.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
If you’re a fool for sweet nougat and can’t get enough lovely nectarines in season, just wait until you try them in tandem, warm and fragrant from the grill.
No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a whole lotta cold. Vodka optional. Then just scoop it up and plop it in a pretty bowl.
This proper summer pudding, made from late-season berries, currants, sugar, and sliced bread, is utterly British. Not to mention stunning. And sublime. And summery.
This purple-stained cake—er, what’s left of it—puts the ease back in pleasin’. Just old-fashioned goodness and the season’s most compelling fruits. Got milk?
You can’t prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this unerringly precise recipe.
We’re not sure what The King would say about this frozen riff on his fave sandwich. But with all due respect—as well as banana, chocolate, peanuts, and bacon—does it really matter?
We’ve a confession. This isn’t quite ice cream. Nor is it frozen yogurt. It falls somewhere perfectly in between.
Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises.
You haven’t truly experienced cherry season ’til you’ve owned a cherry tree. Darlene West has the purple-stained hands—as well as the perfect clafouti recipe—to prove it.
A simple, old-style French dessert that’s as easy to toss together as it is to tie a scarf.
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