Thin, crisp, and melt-in-your mouth buttery, these scrumptious gluten-free cookies are every bit as delightful as their traditional counterparts. This dough keeps very well in the refrigerator or freezer, so…
Nutty, slightly bitter tahini makes a good foil for chocolate wafers. You’ll be tempted to make the sesame brittle year-round; a package of this crunchy, sweet treat makes a great…
A layer of rich chocolate ganache under mocha pudding might seem like overkill, but is heaven sent for chocolate lovers. A little espresso powder gives the whipped-cream topping some edge.
Chia seeds, available at most supermarkets, play a fun role here: They offer a jellylike pop when the yogurt hits your tongue.
Pistachios add richness and bursts of bright green to this tangy, creamy fro-yo, made better with a generous topping of caramel sauce.
Put a fun holiday spin on these delicate French meringue sandwich cookies by rolling them in crushed peppermint candies. As with any macaron, they require a bit of work and…
A riff on the classic sweet-potato-and-marshmallow Thanksgiving side, this not-too-sweet pie has a light, billowy topping; together, they make a perfect bite. Torching the topping is optional but adds toasty…
These vanilla-flecked treats have an ideal consistency: fluffy without being too chewy, soft and plush, perfectly light and airy. The better the vanilla you use, the better they will taste.…
This gorgeous purple sorbet takes a sophisticated turn by marrying winey-sweet blackberries with floral, fragrant elderflower liqueur. It would be lovely as a last course for a summer supper, served…
Tart-sweet raspberries make a surprisingly good partner for fresh rosemary, probably because this sorbet only calls for a little bit of the powerful herb. It adds a lovely, gentle pine…
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