Author: Cynthia Wilson
Author: Ian Knauer
Author: Janet Fletcher
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Author: Andrea Albin
The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!
Author: Molly Wizenberg
Make this fruity frozen dessert idea in less than an hour.
Author: Kris Hoogerhyde
Author: Catherine McCord
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Sarah Patterson Scott
Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate chunks for a easy spin on Chunky Monkey ice...
Author: Katherine Sacks
Author: Shelley Wiseman
Author: Dianne Rossmando
Author: Viviane Bauquet Farre
At Caffè Sicilia, this granita is served for breakfast along with a brioche and a shot of espresso-a wonderful way to start the day. Unlike most other granitas, it has an almost creamy texture. (The Caffè...
Author: Gina Marie Miraglia Eriquez
Author: Sal Marino
Don't skip the vodka. It will give the sorbet a smoother, less icy texture.
Author: Andy Baraghani
Author: Anna Meshkat Liebling
Author: Jerry Traunfeld
Author: Rich Keil
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
Want to make salted caramel ice cream without an ice cream maker and with only three ingredients? It doesn't get easier (or more delicious) than this.
Author: The Epicurious Test Kitchen
Author: Kay Chun