Dessert

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

Peanut butter, jelly, and buttery crackers in (no-churn!) ice cream pie form.

This impossibly smooth, thick, saffron-studded treat is yogurt in its dreamiest, creamiest dessert form.

Summer is the time for refreshing, cooling, and fruit-filled desserts. These healthyish recipes have your back.

With a few ingredients and a little patience, the world is your ice cream parlor.

A dream came true: Cookies and cream meets black sesame ice cream.

This beautifully swirled no-churn ice cream has berries and cream vibes.

This no-churn ice cream is tangy, lime-y, and maaaybe even healthy.

This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.

Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.

This is the only horoscope that you can blend. 

Goodbye Duolingo, ciao translated recipes!

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

Specifically the floral, creamy honey vanilla bean flavor.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

All you need to make is the salty, crumbly pistachio topping in this super simple dessert.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

If you eat jars of nut butter by the spoonful, you’ll love Lake Champlain's Peanut Five Star Bar.

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

For the name alone!

Here’s what happened after carrot cake met carrot halwa, the milky, long-cooking, spoonably-soft confection common in South Asia. Raisins, cinnamon, and cream cheese frosting made way for brown-butter pistachios, cardamom, and sticky carrot glaze and the rest of their romance was history. 

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.

Steaming  soup dumplings, fluffy milk bread, and more cooking adventures to get fully consumed by.