Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.
Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant dessert.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Froyo for one, made in a blender and topped with a crackly magic shell.