Michael Graydon & Nikole Herriott
Use any stone fruit you like, alone or in a combination.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
Froyo for one, made in a blender and topped with a crackly magic shell.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
This apple cake is the poster child for fall.