This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.
- Quick Glance
- 20 M
- 20 M
- 0
About Lou Seibert Pappas
Lou Seibert Pappas is the author of more than four dozen cookbooks, including her most recent titles, Fondue and Crème Brulee. A former food editor for the Palo Alto Times Tribune, she was also a home economist for Sunset magazine for 14 years. She currently writes about food, home, and travel for a number of national newspapers and magazines.
Cherry Risotto Crème Brûlée
At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.
- Quick Glance
- 25 M
- 3 H, 40 M
- 0
Mango Gelato
A cousin to ice cream, this pale dessert belies a vibrant richness that’s deserving of any dinner party.
- 20 M
- 3 H, 20 M
- 4
Lavender Honey Ice Cream
Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.
- Quick Glance
- 30 M
- 3 H, 30 M
- 1
Blueberry Ice Cream
Seeing as blueberries are so darn good for you, one could argue that this rich, creamy ice cream ought to be a summer staple.
- Quick Glance
- 20 M
- 3 H, 30 M
- 0
Danish Chocolate-Streusel Coffee Cake
This almond-speckled chocolate-filled coffee cake is ideal for breakfast, but it also makes a great holiday treat.
- Quick Glance
- 50 M
- 4 H
- 2
Banana and Macadamia Nut Coffee Cake
Coffee cake is given a tropical twist with the addition of ripe sweet bananas and flaky coconut. Rich macadamia nuts and cinnamon sugar top it off.
- 15 M
- 45 M
- 3
Apricot-Pistachio-Lemon Coffee Cake
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
- Quick Glance
- 15 M
- 1 H, 10 M
- 4