This classic spongecake is thought to have originated with German settlers.
Author: Lillian Chou
Author: Ashley Christensen
Author: Jerry Traunfeld
Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper...
Author: Eleanor Topp
This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.
Author: Claire Saffitz
Author: Ian Knauer
Author: Melissa Roberts
Author: Neal Fraser
Author: Jennifer Iserloh
Author: Bon Appétit Test Kitchen
Author: Kimberly Kennedy
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Author: Lillian Chou
Author: Ellen Brown
This refreshing summer granita includes watermelon, blueberries, and mint.
Author: Adeena Sussman
Author: Susan Herrmann Loomis
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Paisarn Cheewinsiriwat
Author: Annabel Langbein
Author: Johnny Iuzzini
A grown-up shaved ice, with a welcome hit of spice from the pepper.
Author: Susan Spungen
Author: Elana Amsterdam
Apples, blueberries, and almonds make this breakfast pseudo-grain bowl filling, satisfying, healthy.
Author: Joel Fuhrman, M.D.