It's crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the...
Author: Claire Saffitz
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed...
Author: Ruth Cousineau
Try this delicious variation on the traditional vanilla-and-espresso dessert.
Author: Andy Baraghani
Author: Todd Taverner
Author: Diane Rossen Worthington
Author: Lourdes Castro
Start making the granita a day ahead for this Middle Eastern dessert.
Author: Bon Appétit Test Kitchen
Author: Tina Smith
Author: Abigail Johnson Dodge
Author: Adeena Sussman
Author: Renee Werbin
Author: Claudia Fleming
Author: Adeena Sussman
Author: Sarah Tenaglia
Author: Jeanne Kelley
Author: James H. Rankin
Author: Bon Appétit Test Kitchen
Author: Dianne Rossmando
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.
Author: Skye Gyngell