This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.
For Sweets Index
Cherry season is fleeting, so let's make the most of it while it's here. To make this incredibly easy dish, macerate fresh cherries in a sweet-sour mixture of honey and red wine vinegar, top them off with black pepper, then serve them with ricotta cheese, crushed Marcona almonds, and mint.
The Rice Krispie treats of your childhood get a grown-up makeover with a homemade chocolate-stout marshmallow. Pretzels and potato chips replace the rice cereal, and a boozy chocolate drizzle finishes off these sweet, salty, and chewy bars.
Moist buttermilk red velvet cupcakes are filled with the whitest ice cream you can find (such as coconut or vanilla). Rings of white- and blue-tinted cream cheese frosting are piped on top to complete the 4th of July theme. Make these cupcakes ahead of time and serve directly from the freezer for a cool treat.
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.
These chocolaty nuts are flavored with warm spiced like cinnamon and nutmeg, then get a kick from some cayenne pepper.
Philadelphia-style ice cream doesn't have eggs, which means you can make it start-to-finish in just 30 minutes. It'll be the freshest, fluffiest ice cream you'll ever tast.
This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.
Apple pie and pecan pie: two world-famous classics. But let's be honest, one's a little wholesome and the other's a little too sweet. You know which is which. But what if we combine them into a single pie with an apple filling and pecan bourbon-caramel top "crust"? And what if we told you it's easier to make and assemble than either of the originals? This may be the greatest pie mashup ever.
This "digestive" biscuit, made from spelt, oats, and dark muscovado sugar, is a great all-purpose treat that walks the fine line between savory and sweet: it could just as easily be served with jam, dipped in chocolate, or set on a plate of cheese.
This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh).
A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida. It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself.
In a post-Thanksgiving food coma, it can be tempting to give up on pumpkin altogether for a while. But that would be a shame, because pumpkin has so much to offer in both the flavor and nutrition departments. This healthy smoothie hits all the right flavor notes for a pumpkin dessert, but it hits them lightly. It's a nice way to carry on with the spirit of the season while being good to your body.
Those little cellophane-wrapped Drake's cakes were always my favorite before going gluten-free. Unlike most coffee cakes, which have a dense, heavy crumb, Drake's is light; the texture similar to a moist sponge cake. And that delicate texture proved the hardest part of creating this gluten-free version. But eventually, they came out just right.
This dessert is the most perfect, uncomplicated apple crisp for which you could ever give thanks.
I knew that creating a dairy-free pumpkin pie filling would be relatively easy. I could swap gluten-free rice milk* for the dairy used in a traditional pumpkin pie recipe. But instead of using a dairy-free milk substitute, I wondered if the more flavorful coconut milk would be a better choice. If you've ever had coconut-pumpkin soup, you know that these flavors work incredibly well together.
Adapting the pancake recipe was so simple, I can't believe I never thought of this before. I just used apple cider in place of milk, added cinnamon and nutmeg, and coated the finished pancakes with cinnamon-sugar. Sure, they aren't doughnuts but they're some of the fluffiest pancakes you'll eat.
Everything's better with bacon, right? Well...this popcorn is better with bacon. The salty/earthy, almost mineral notes of the bacon paired well with the chipotle and, surprisingly, the chocolate.
Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to the filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling. I know many people don't share my affinity for the white stuff.