Mary's Panna Cotta with Red Wine Syrup
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Kefir and a honey-sweetened red wine syrup gives these creamy desserts a tart, refreshing, and sophisticated edge.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.