Simple but elegant, this dessert makes a refreshing finale to dinner on a hot summer evening.
Cooks' note:
Plums can macerate, covered and chilled, up to 1 day.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.