This sweet and tangy cake is served with a summery topping that combines fresh, ripe strawberries with bright mint and a surprising ingredient: jícama, which adds a wonderful crunch.
Roasting rhubarb deepens its flavor, and the large pieces, while tender, hold their shape better than slices.
Inspired by Thomas Keller’s lemon sabayon tart, this
pie gets finished with a sprinkling of sugar and a flame
for a sweet, toasty, crackly top.
A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling.
Early icebox cakes were festive chilled desserts made in molds with layers of cake (be it angel food, sponge cake, or ladyfingers) and custard or cream.
Millefoglie is the Italian version of the French pastry mille-feuille, meaning "thousand leaves," and is layered with whipped cream and fruit in a style similar to a napoleon.
Minty sugar-crusted biscuits, strawberries, and sweetened sour cream come together for a new take on a traditional favorite.
Dried lavender adds a floral note to this sweet, fragrant bread that begs to be enjoyed with a cup of warm tea.
This rustic tart is wonderful served warm with vanilla ice cream.
Homemade lemon meringue pie can't be beat, but it is notoriously tricky to make.
In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit.
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