Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
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.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Yes, brownies can—and should—be made with white chocolate.
Fluffier, fresher, and fancier than anything from a tub or can.