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cream

  • Recipe

    Margarita-Marinated Strip Steak

    The margarita-inspired marinade for this grilled steak does double-duty; after infusing the steak with flavor, it's boiled down to a rich sauce. You can serve the steak sliced with the…

  • Recipe

    Rosemary Plum Cobbler

    The piney essence of rosemary adds complexity to this sweet summer plum cobbler, while a little semolina flour in the biscuits gives them a toothsome texture.

  • Recipe

    Nectarine-Raspberry Cobbler

    Proving the adage "what grows together goes together," nectarines and raspberries make a heavenly late-summer pairing in this gorgeous cobbler.

  • Recipe

    Lemony Blueberry Cobbler

    A little fragrant lemon zest is the perfect complement to ripe blueberries in this cobbler. To make mini cobblers, as shown, see the tip below.

  • Recipe

    Peach-Vanilla Cobbler

    The unusual, crumbly topping for this cobbler completely covers the peach-vanilla filling. Though it looks like streusel, it still has a tender biscuit texture.

  • Recipe

    Blackberry Cobbler with Pistachio Biscuit Topping

    The homey drop biscuit topping of this cobbler makes for quicker assembly than the traditional roll-and-cut biscuits, and has a softer texture once baked.

  • Recipe

    Strawberry Balsamic Cobbler

    A splash of balsamic vinegar in the filling and cocoa in the biscuit topping elevates your basic strawberry cobbler to new heights. For individual cobblers, as shown here, see the…

  • Recipe

    Creamy Sun-Dried Tomato, Ginger, and Basil Pasta

    Though a cream sauce doesn’t sound like hot-weather fare, a burst of basil and a hit of fresh ginger brighten the light and silky sauce. Because fresh pasta is very…

  • Recipe

    Potato Chestnut Gnocchi with Gorgonzola Cream Sauce

    Chestnut flour gives these dumplings a texture that's denser than Potato and Ricotta Gnocchi, yet comforting. Cooked peas and chard are a nice addition to the creamy sauce. Because it's…

  • Recipe

    Nuevo Latino Shrimp and Grits

    A garlicky chipotle-spiked marinade for the shrimp and a verdant tomatillo and cilantro salsa give this dish some Latin flair. You’ll make more salsa than you need, but that’s good…