Photo by Will Meppem
When you have good, fresh strawberries, you don't really need to do too much to them. Try this simple preparation for dessert tonight.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
Serve a thick slice for breakfast or an afternoon pick-me-up.
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.