This delightful custard sauce-infused with black currant tea for a unique accent-is made with milk instead of cream. Begin preparing it a day ahead.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
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.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.