“Best brownies” is a bold assertion. Yet these merit exactly that distinction. Shatteringly crisp on top, fudgy in the center, and intensely chocolatey through and through.
These chocolate-y devil’s food cupcakes boast a creamy cheesecake-y addition. You may never go back to plain chocolate.
“I’ve actually had friends lift their gratin dish and lick it clean—right at the table!” says David Lebovitz. We’ll have one of those. Actually, we’ll have two.
The coconut flavor of this ice cream is accentuated by toasting the coconut to lend a grand flavor to a vanilla ice cream base.
Fresh figs and raspberries take on a French accent in this stunning dessert for when company’s coming.
Individual dark chocolate soufflés that are gluten-free with a little grown-up sass in the form of a whiskey splash in the batter. Recipe courtesy of David Lebovitz.
Get a load of this stunning scoop! The silken ice cream has a vibrant sea-green shade that’s as distinctive as its nuanced and vaguely tea-y taste.
Sweet but not too sweet, this simple summer dessert is essentially the French take on fruit crumble. Mon Dieu, we love the French.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.