Sundaes with Brown Butter–Cornbread Crumble
Photo by Alex Lau, styling by Judy Mancini
Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.
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.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
Two of our all-time favorite desserts, now in one new classic.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Inspired by Wayne Thiebaud’s iconic Cake Slice, these three distinct layers start with one simple batter.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
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.