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magazine fasteasyfresh 2008 06 roasted apricots with honey vanilla creme fraiche
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These foolproof, ice-cream-filled choux buns make the perfect dessert for two.
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Celebrate the brief (but wondrous!) apricot season with this simple frangipane tart—both the crust and filling come together in a food processor.
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Crème fraîche gives this lighter, faster take on garlicky creamed spinach its bright, tangy flavor.
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For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked.
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Sweet strawberry, zingy ginger, and creamy yogurt join forces in this punchy pink refresher. Added dates ensure the final smoothie isn’t overly tart.
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This punch recipe easily scales down by half, or even all the way to festive drinks for two.
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Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
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The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.
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