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On a 3,519-mile drive through 13 states, Rebecca Flint Marx found 10 worthy pies, from apple to rhubarb to "razzleberry," that prove this nation's baked greatness
Rebecca Flint Marx
When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.
4.0
(3.96)
Vegan
Lillet, a fruity, easy-drinking fortified wine, is a staple in Chef Ripert's summer pantry. For more ideas on how to use it, go to bonappetit.com/go/ripert.
4.5
(4.5)
If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it--too much cold air will escape if you do this while the door's hanging open.
4.0
(4.02)
Vegan
3.6
(3.6)
You can use this easy dough for just about any dessert that requires a buttery crust.
4.0
(3.82)
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
4.0
(4.24)
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
5.0
(4.8)
These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough.
4.0
(3.82)
Easy
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)