Author: Andrea Albin
Make this fruity frozen dessert idea in less than an hour.
Author: Dede Wilson
Author: Ruth Cousineau
Author: Crescent Dragonwagon
Author: Jasper White
Author: Bon Appétit Test Kitchen
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Maya Kaimal
Author: Rick Rodgers
Author: Bryan Webb
Author: Bon Appétit Test Kitchen
Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Author: Gina Marie Miraglia Eriquez
Author: Gina Marie Miraglia Eriquez
Author: Michael Laiskonis
This classic spongecake is thought to have originated with German settlers.
A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.
Author: Lillian Chou
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Author: Scott Peacock