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.
A brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax these delicate pea shoots to tender, aromatic perfection.
What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.
A recipe to be whipped up on hot, summer-porch days. Tart raspberries and Meyer lemons mix with tequila for a delicate, sweet cocktail. Great for parties.
For your little princess, these pink, pink, pink cheesecakes meld a buttery graham-cracker crusts cradle plenty of creamy cheesecake and swirls of raspberry puree. A definite kid-friendly treat.
These vegan scones—wait! don’t stop reading!—deliver big time in terms of classic scone taste, texture, and teatime appeal.
This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.
Asparagus in a mustard-shallot dressing are grilled until soft. Thin slices of prosciutto, or ham, hit the heat to crisp then are crumbled over the spears.
A cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat.
Think cool, slightly bitter spinach leaves tossed in a dill, lemon juice, and oil vinaigrette atop a hot, tangy feta cheese tart. You’re welcome.
Almonds and cherries, a welcome match, come together in a rich, fragrant almond cream checkered with row upon row of wine-purple fruit atop crisp puff pastry.
Halibut with English peas, snap peas, pea shoots, green garlic, fava beans, and morel mushrooms. Uh, hello spring!
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