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Dessert

It's Melon Season—Have a Ball

The best thing you can do with a ripe melon also happens to be one of the simplest.

Mix-and-Match Fools

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Frozen Margarita Pie

Tart, creamy, and boozy—this is your favorite summer cocktail in pie form.

Summer Is at Its Hottest and It's Time to Turn Our Ovens On

If you're not sweating through a few baking sessions, are you even participating in summer?

Tomato-and-Cheese Cobbler

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling.

Gain a Defining Sense of Self By Finding the Right Brownie Pan for You

Because unlike your soulmate, the perfect brownie pan is only one Amazon click away.

Taste Test: Marshmallows

Find out which 'mallow deserves to be in your summertime s'mores and back-to-school crispy treats.

The Filipino Dessert That's Using Up All My Corn This Summer

It's creamy and cooling, slushy and sweet...and just a little bit savory.

Mais con Yelo

In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.

How to Make the Coconut Rice Pudding Pie from MeMe's Diner

Chef Bill Clark reveals the recipe for a pie that's one part nostalgia, one part ingenuity, and many parts cream.

Meme’s Coconut Rice Pudding Pie

This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.

The Better Way to Toast Your Nuts

You need toasted nuts. You need melted butter. Achieve both tasks with one method and end up with a sauce you can put on almost anything.

White Peach and Bourbon Vanilla Ice-Cream

No ice cream machine needed for this boozy summer treat.

Cherry Biscuit Cobbler

The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.
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