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: Jeanne Thiel Kelley
Author: Jennifer Iserloh
Served in a can of ginger beer, this tart, pleasantly bitter drink is as well-balanced as a complex cocktail.
Author: Kat Boytsova
Author: Elissa Meadow
Author: Jeanne Thiel Kelley
Author: Jenny Rosenstrach
Author: Jimmy Shaw
Author: Daisy Martinez
Author: Tony Rosenfeld
Author: Bon Appétit Test Kitchen
Author: Bobby Flay
This easy peach dump cake is made with two simple ingredients-cake mix and canned peaches-resulting in a big-batch dessert.
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: Lora Zarubin
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: Alexis Touchet
Author: Lisa Zwirn
Author: Denise Gee
Author: Cheryl Jamison
Author: Jeanne Thiel Kelley
Author: Tim Byres
Martha's take on this classic BBQ sauce has a lengthy ingredient list including apple cider vinegar, molasses, and ketchup. Each element adds to the sweetness and complexity of the sauce. And it's quick...
Author: Martha Stewart
Author: Melanie Barnard
Author: Diane Rossen Worthington
Author: Ian Knauer
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
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: Sara Dickerman
Author: Carey Paquette