It's hard to resist eating perfect summer strawberries straight from the pint container, but if you have the will to hold out, this pie will deliver their flavor in concentrated form. Because it requires no baking and no cooking, the berries retain their fresh-from-the-field flavor—exactly as they should when they're this good.
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This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.
Cherry season is fleeting, so let's make the most of it while it's here. To make this incredibly easy dish, macerate fresh cherries in a sweet-sour mixture of honey and red wine vinegar, top them off with black pepper, then serve them with ricotta cheese, crushed Marcona almonds, and mint.
Rice Krispie treats aren't good only to those of us nostalgic for our childhoods—they're actually really delicious. But that doesn't mean we can't upgrade them. Here we swap out the puffed rice for salty/savory pretzels and potato chips, then infuse the marshmallow with a bitter chocolate stout and finish the bars off with melted milk chocolate. Childhood snacks are great. These are even greater.
The Rice Krispie treats of your childhood get a grown-up makeover with a homemade chocolate-stout marshmallow. Pretzels and potato chips replace the rice cereal, and a boozy chocolate drizzle finishes off these sweet, salty, and chewy bars.
Your July 4th burgers and ribs are the perfect lead-in to a treat that's sweet enough to complement the smoke and impressive enough to make your guests ooh and ahh. Here are 17 delicious options.
Moist buttermilk red velvet cupcakes are filled with the whitest ice cream you can find (such as coconut or vanilla). Rings of white- and blue-tinted cream cheese frosting are piped on top to complete the 4th of July theme. Make these cupcakes ahead of time and serve directly from the freezer for a cool treat.
The secret to toasted nutty ice cream couldn't be simpler: Treat nuts like any other ingredient and steep them in your ice cream base.
New England scoop shops are some of the country's best, in part because they tend to specialize in dense, rice ice creams with little added air and a distinct pleasant chewiness. Now you can MacGyver a batch of your own.
Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
This is an ice cream for the chocolate fans. The hardcore fans. The ones who shy away from chocolate desserts because they're always too light on the chocolate. The people who take their chocolate like goth kids take their souls: dark, moody, and bitter.
Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda that's also known as hokey pokey, cinder toffee, puff candy, and golden crunchers. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon. Baked until crisp, they combine a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringue a subtle caramel flavor.
These rustic-looking chocolate swirl meringues are flavored with cocoa powder, a touch of molasses, and a pinch of cinnamon, then baked until crisp. They bring together a light and crumbly texture with intense chocolatey flavor. The cinnamon provides just a hint of warmth, while the molasses gives the meringues a subtle caramel flavor.
The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust, you're more than likely to pick up a couple of bad habits and un-truths along the way. Today we're going to look at a some of the most common myths in the land of pie crust, poke a few holes in those theories, and come away with some better recipes in the end. Are you ready?
Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often get away with eyeballing, baking is chemistry and requires precision. Add too much flour to cake batter and the cake may come out tough and dry. Not enough flour and you risk ending up with a badly structured cake that will collapse in the oven. Enter: Measuring 101. Today we're going to talk about the best tools for measuring, how to measure wet versus dry ingredients, why an ounce is not always an ounce, and why you should really, really consider investing in a good digital scale.
Banana pudding has a strong, genuine Southern identity that stretches back more than half a century. Earlier versions of the dessert go back even further. The real question is not whether it's Southern, but when and how it got that way.
Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. Bursting with caramel or butterscotch; fragrant with citrus, minerals, or the intoxicating aromas peonies and jasmine; jammy with berries and currants and dried fruit—that's the kind of honey worth relishing. Here's how to get the most out of it.
We started with cheesecake. Then we added Nutella and chocolate, and layered it all into individual glasses on top of a bottom layer of Oreo crust. Sure, it's not really a cheesecake anymore, but does that matter?
Last year I reached the vegan ice cream summit: A master recipe that scoops, melts, and feels the way ice cream should, and doesn't require any stabilizers or specialty ingredients. Now I have some new flavors to show just how versatile that base really is.