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.
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.
Although these paletas are Mexican through and through, the melding of yogurt, fruit, and honey is luscious in any language.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
The name of this sweet and sturdy pie crust in French means “so much better than your silly American pastry dough.”
An irresistible tea cake that’s essentially dessert masquerading as breakfast, lunch, or pretty much any nosh time when you crave something sweet.
Elizabeth Stewart discovered her late mum’s cookbook years after she passed. Flipping through it brought her mum to life in its smudged pages.
This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it’s a pleasantly homey dessert, perfect for any afternoon or occasion.
Ah, blood orange olive oil cake. It’s moist, dense, and full of citrusy goodness. It makes a perfect ending to a meal or, even better, a great start to the day.
This crust recipe from Flour Bakery in Boston is simple to make, buttery beyond belief, and is the perfect pal for rich fillings, as with the Milky Way Tart.