The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Author: Elissa Meadow
Author: Jeanne Thiel Kelley
Author: Jennifer Iserloh
Author: Jimmy Shaw
Author: Bobby Flay
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Author: Eric Werner
Author: Bon Appétit Test Kitchen
Author: Tony Rosenfeld
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
Author: Tim Byres
Author: Jeanne Thiel Kelley
Author: Cheryl Jamison
This easy peach dump cake is made with two simple ingredients-cake mix and canned peaches-resulting in a big-batch dessert.
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Author: Lisa Zwirn
Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
Author: Pam Anderson
Author: Denise Gee
Author: Daisy Martinez
Author: Lora Zarubin
Author: Karen Bussen
The classic Moscow Mule cocktail has vodka, lime, & ginger beer-but it's better with fresh ginger. Make this blender frozen drink for your next bbq.
Author: Maggie Hoffman
Author: Ian Knauer
Author: Diane Rossen Worthington
Author: Alexis Touchet
Author: Carey Paquette
Naturally sweet, fresh figs get an all-over taste treatment with tangy goat cheese, smoky pancetta, slightly bitter fruit liqueur, and heat from black pepper. Serve these figs as finger-food appetizers...
Author: Karen Adler
Author: Adam Randall
Author: Diane Rossen Worthington