Author: Ina Garten
Author: Cindy Mushet
Author: Todd Taverner
Author: Gina Marie Miraglia Eriquez
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
Author: Susan Spungen
Author: Dede Wilson
Author: Lourdes Castro
Author: Lauren Chattman
Author: Rochelle Palermo
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
Author: Gina Marie Miraglia Eriquez
Author: Rosie Rosenbloom
You'll need some lollipop sticks for this recipe. We found some interesting yellow serving sticks that worked well at dinner, but if worse comes to worst you can use cocktail sticks.
Author: Duval Timothy
Author: Bridget Batson
Author: Amy Traverso
Author: Andrea Albin
Author: Lori Longbotham
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Author: Andy Baraghani
Vanilla ice cream with malted milk, chocolate, caramel sauce, and crushed malt balls make for a candy bar-inspired treat.
Author: Bret Thompson
A salty, crumbly pistachio topping; juicy macerated fruit; and yes, store-bought ice cream combine for a back-pocket dessert that might feel a bit like cheating but is so good nobody will care.
Author: Andy Baraghani
A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Author: Anna Stockwell
Author: Tina Smith
Author: Pamela Sheldon Johns