Stone Fruit Icebox Cake
Michael Graydon & Nikole Herriott
Use any stone fruit you like, alone or in a combination.
Two of our all-time favorite desserts, now in one new classic.
Froyo for one, made in a blender and topped with a crackly magic shell.
Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Fruity olive oil means this fudgy cake will stay moist for days.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.