This recipe may seem complicated, but it’s actually simple once you break it down to its four components: crust, pastry cream, strawberries and basil syrup.
Thanks to a generous dose of honey, this bun has a sweetness that balances out a salty filling.
This recipe has a savory twist thanks to the addition of rosemary and goat cheese. It’s a sophisticated dessert that home cooks of all skill levels can conquer.
The sweet and tart blueberries work so wonderfully with the cornbread. No sugar necessary!
To enjoy the seductive perfume of the season’s first strawberries for more than a week or two, I like to freeze them.
Since you'll be freezing the watermelon, you won't need to add ice to this drink. The cucumber and lime add some additional refreshing flavor.
In the past, I’ve usually made a simple syrup to add to the watermelon puree but this year I found it to be completely unnecessary.
These blood orange glazed carrots taste delicious and as an added bonus have such a vibrant orange color.
Banana Walnut and Coconut MuffinsBanana Walnut and Coconut MuffinsBanana Walnut and Coconut MuffinsBanana Walnut and Coconut Muffins
Tahini is creamy with a slightly thinner consistency than peanut butter. My favorite application is in a sweet recipe like this one.
My double chocolate banana bread has become a favorite in my household. I decided to try the recipe with another one of my favorite ingredients: peanut butter.
Rhubarb is often paired with strawberries because it needs help shaking off its super tart flavor, but I love it even more with orange, vanilla and ginger.
With only four ingredients, it’s a simple breakfast that tastes great and happens to be absurdly nutritious.
This curd is delicious on a biscuit or with a scoop of ice cream. It makes anything a little bit more awesome.
These banana blondies are a kicked up version of a classic. They’re full of chocolate chips and topped with Nutella. Does it get any better?
Frittatas are easy but they aren’t foolproof. Overcook them and you have a sponge-y mess. There should be a good amount of heavy cream mixed with the eggs.
An enticingly sweet flavor is created when parsnip is added to a classic gnocchi dough. Served in a lemony arugula walnut pesto and it's lip-smacking good.
This is the type of salad you want to eat for dinner, and then save a portion of it so you can have the rest for lunch the next day.
I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.