Author: Andrea Albin
Author: Lucy Metcalf
Author: Nathalie Jordi
Author: Tina Smith
Author: Adeena Sussman
Author: Darina Allen
Author: Anna Meshkat Liebling
Author: Sarah Tenaglia
Author: Rich Keil
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
This clever pour-over dessert proves that, yes, it will affogato.
Author: Andy Baraghani
Steeping saffron in hot water releases its color and aroma. If you want a pretty finisher without the expense of saffron, use extra sesame seeds.
Author: Alison Carroll
Author: Gina Marie Miraglia Eriquez
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Author: Steven Satterfield
Author: F. W. Pearce
This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Author: Maria Helm Sinskey
Author: Sal Marino
Author: Melissa Roberts
Author: Fergus Henderson
Author: Christina Tosi
Author: Sarah Tenaglia
Author: Christina Tosi
Author: Sam Talbot
Author: Sheri Castle
Author: Kate Ewald
