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This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites.
3.7
(3.73)
The key to a tender biscuit is to handle the dough as little as possible.
4.0
(3.75)
As summer progresses and apricots go out of season, try these desserts with ripe plums instead.
3.3
(3.33)
Easy
Rice flour gives these cookies a very fine texture, an also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.
3.5
(3.5)
"I like unsweetened whipped cream on top," van Boven says of this pavlova recipe, "because the fruit is sweet enough on its own."
4.0
(3.86)
Easy
Don't use your best Champagne for this dessert--any affordable bottle of Cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.
4.3
(4.3)
Easy
3.6
(3.64)
Easy
This recipe gives you yet another excuse to keep a package of puff pastry in the freezer.
3.6
(3.6)
Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.
4.3
(4.3)
When adding the caramel to the popcorn and peanuts, work quickly and thoroughly to coat the other ingredients before it hardens.
3.0
(3.1)
Easy
Delicious alongside the buttermilk panna cotta, these nutty shortbreads can hold their own on any cookie plate.
3.0
(3.1)
Quick
Banana's naturally creamy texture gives this dairy-free frozen treat its delightful consistency.
3.4
(3.4)
Served warm, these not-too-sweet brownies beg to go a la mode.
3.6
(3.62)
Easy
Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.
2.6
(2.63)
Remember the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks for a vibrant hue.
4.0
(3.91)
Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.
4.0
(3.8)
If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.
2.5
(2.5)
Popcorn was just the start: A history of movie-theater snacks, from the red-licorice war of the 1920s to "When Harry Met Salad"
Rachel Friedman
With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.
3.7
(3.72)