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Shelley Wiseman

  • Magazine

    How to Make Pavlova

    Light and creamy, crisp and chewy, sweet and tangy, pavlova flirts with dessert perfection.

  • Recipe

    Ham and Cheese Puff Pastries

    Accompanied by a simple green salad, these luscious turnovers make a quick and delicious meal. For a vegetarian version, swap the ham for 2 cups of steamed, chopped broccoli.

  • Recipe

    Pavlova with Apricots and Almond Praline

    Apricots are more tart than sweet, so they offer a nice contrast to the sugary pavlova and the almond praline. Amaretto’s almond flavor enhances the stone fruit, but brandy is…

  • Recipe

    Pavlova with Rhubarb and Strawberries

    Strawberries and rhubarb are a classic spring combination. The rhubarb is only lightly sweetened, so it balances the sugary meringue.

  • Recipe

    Kosher-for-Passover Pavlova Shell

    Substituting potato starch for the usual cornstarch in a pavlova sehell creates the perfect Passover dessert. Depending on your dietary tradition, you can use whipped cream and fruit for your…

  • Recipe

    Fresh Mint and Shaved-Chocolate Pavlova

    The combination of fresh mint and bittersweet chocolate gets a sophisticated boost when nestled in a pavlova, adding marshmallowy bonus to the classic flavoring pairing

  • Recipe

    Pavlova Shell

    This meringue-based shell is a blank canvas for all sorts of seasonal desserts. Try sautéed apples or pears in fall, or cranberry compote in winter.

  • Tamarind Margaritas
    Recipe

    Tamarind Margaritas

    This is my new favorite margarita to teach and to drink. Tajín powder, a mixture of chile, salt, and citric acid, makes an interesting change from a salt rim.

  • Recipe

    Grilled Chicken and Charred-Onion Tacos

    Chicken breast might be everyone’s poultry go-to, but thighs are arguably more delicious: meaty, sturdy, and perfect for grilling. The rich, tender meat is fabulous with grilled onions and spicy…

  • Fried Shrimp and Avocado Tacos
    Recipe

    Beer-Fried Shrimp and Avocado Tacos

    Deep-fried avocado is an unusual but most welcome partner with shrimp in this taco filling.

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