The recipe calls for a whole cup of chopped basil. Sprinkle confectioner’s sugar and some fresh basil leaves as a garnish or drizzle on berries.
This recipe is sweet enough to serve for dessert but has ingredients you can feel good about -- almond flour, coconut sugar, honey and Greek yogurt.
With many foods in short supply, Soviet bakers had to be creative. And while the U.S.S.R. is gone now, the walnut-shaped oreshki cookie endures.
Somewhere between a cake and a custard, a clafoutis has a magical array of flavors and textures that changes as you eat different parts of a slice.
You’ll never be able to tell there’s zucchini hidden inside this delicious chocolate cake. Zucchini's built-in moisture makes this recipe foolproof.
This simple dessert lets summer berries shine. It's topped with a slightly-sweet mascarpone whipped cream.
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.
The sweet and tart blueberries work so wonderfully with the cornbread. No sugar necessary!
Vegan frozen desserts abound today, but replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.
As I cut into a blintz and the sweet steam of the filling escapes, I revert to that child sitting in my mother’s kitchen.
This recipe is a no-bake dessert. I also love that it bypasses refined sugar altogether. The sweetness comes from the maple syrup and raisins.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
To be fair, Granny made a mean persimmon pudding, but Daniel Orr's recipe takes it to the next level. Also today, it's Lisa Dorazewski's persimmon donut glaze.
It's time you upgraded your traditional persimmon pudding recipe.
The beer and vanilla bean complement each other nicely so that you get just a hint of ale flavor at the end of each spoonful of ice cream.
This recipe was my first attempt at flambé. It was a perfect way to prepare some underripe pears.
This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
Cary Fowler is a Senior Advisor to the Global Crop Diversity Trust. On this week's show, he talks about unintended consequences of the rise of big agribusiness.
Gordon Edgar says all cheddar, from Kraft to Cabot, come from the same basic recipe. Converting farmland back to grassland. And, chocolate cake for dessert.