Dessert

We think of this flavor as old-fashioned—in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.

Buttery brown sugar caramel flavors this ice cream, with an added boost from bourbon.

Pomegranate juice adds brilliant color and tangy flavor to these easy ice pops. Letting it freeze for a bit before stirring in the yogurt gives each pop a marbled look.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

Bacon and sea salt make this big, warm, gooey chocolate chip cookie sweet and salty. Serve it with a few scoops of vanilla bean ice cream.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.