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. @louseibertpappas

Three scoops of mango gelato in a bowl with a silver spoon and a whole mango beside it.

Mango Gelato

Got a mere 20 minutes? If so, you’ve got all it takes to merge the vibrant sweetness of mango with all the indulgence of gelato. 

Danish chocolate-streusel coffee cake with chocolate filling and slivered almonds topping on a white plate

Danish Chocolate Streusel Coffee Cake

Coffee cake extraordinaire made with a simple-to-make yeasted dough, a swirl of cinnamon and chocolate, and a sprinkling of almonds, makes an impressively indulgent breakfast.

A brown container with three scoops of blueberry ice cream, in the back a stack of containers

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.