Strawberry Milk
Alex Lau
The strawberry syrup is perfect for topping ice cream and yogurt, or mix about 3 Tbsp. into room-temperature butter for spreading onto biscuits, pancakes, and French toast.
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Froyo for one, made in a blender and topped with a crackly magic shell.
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
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.
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
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 riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.