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 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 the crates of summer stone fruits at the farmers market, shares what to do with underripe peaches.
This quick strawberry jam doesn’t require all that daunting canning and processing. Just strawberries, sugar, and a pot.
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.
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