Sorghum Zabaglione
Editor's note: Use this zabaglione to top Hugh Acheson's Apple Brown Betty .
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
If there’s a more chic dessert move, we do not know it.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Fluffier, fresher, and fancier than anything from a tub or can.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.