It isn’t quite peach season here in southern Ontario, but a recent New York Times recipe had me buying some fruit from south of the border just to make it. This unique poundcake incorporates peach into the batter in two ways, and even uses it in the icing.
Sometimes you just want something quick and easy, and this one-pan recipe is a fast way to make a classic summer dessert. This strawberry-rhubarb crisp is started in a skillet, then finished in the oven, and can be on the table in under an hour.
You, dear reader, may know that I love to seek out new tastes, and boldly try the unfamiliar. So when I saw J. Kenji López-Alt describing how ice cream and chile crisp taste good together, my heart beat a little faster.
My go-to strawberry ice cream is really good: it’s made with a classic custard base, with lots of strawberry flavour. But it’s a pain to make (even though I make it every year when we have good berries). After trying what Serious Eats calls “The Best” version of strawberry ice...
We made yet another delicious summer dessert this week, from the bountiful rhubarb and strawberries we’re getting in our market boxes from this farm. What caught my eye in this recipe, were the flavourings: cinnamon, nutmeg, cardamom, rosewater. Also, it calls for an easy mixe...