Yogurt Granita with Melon and Raspberries
Photograph by Peden + Munk
Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.
Froyo for one, made in a blender and topped with a crackly magic shell.
Two of our all-time favorite desserts, now in one new classic.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
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.
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.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Fruity olive oil means this fudgy cake will stay moist for days.