Mango Sorbet
It’s mango season around these parts, and while I’m usually content to dice them up and top them with salty coconut milk, Thai-style, I found…
Category: DESSERT
The Best Cherry Pie
This recipe changed everything I knew about pie. Before I sorted out a truly scientific ratio of ingredients, fruit pies seemed to be a…
Double Strawberry Cake
This pale pink layer cake is made from both fresh strawberry purée and freeze-dried strawberries pulverized into a fine powder. That double whammy gives the strawberry…
The Best Blueberry Pie
This classic blueberry pie has a pitch-perfect filling that’s loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch…
Easy Lemon Bars
These lemon bars are something of a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to…
Blackberry Cake
This unusual blackberry cake gets its all-natural flavor and color from an infusion of fresh blackberry purée. Whether finished with fruity whipped cream or tangy cream cheese frosting,…
Swiss Meringue Buttercream
This light and silky buttercream is none too sweet and beautifully stable at room temperature. It’s the perfect vanilla frosting for layer cakes, where…
Old-Fashioned Flaky Pie Dough
This is the sort of recipe pastry chefs tend to favor, but it doesn’t require any fancy ingredients, equipment, or training. Just smash some…
Easy Cream Cheese Frosting
This silky frosting is fluffy and light, but thick enough to hold its shape for days when piped over cupcakes in generous swirls. It’s tangy…
Grilled Rum-Glazed Pineapple With Toasted Coconut
I haven’t done a lot of desserts on the grill, so I’ve been thinking about adding a few into my repertoire. Asking my friends…