In this recipe, a vanilla-scented custard works exquisitely with sweetly tart cherries, creating an elegant yet easy to eat dessert perfect for easing into the long, lazy summer days ahead.
After giving it long thought, Sonia Mangla decides that the best way to treat her newly purchased fresh rhubarb is to turn it into crispy phyllo pockets.
It’s Christmas again. No, wait, that’s not true! But Miriam Garcia turns a typical Christmas confectionery into an ice cream that deserves to be eaten all year.
Springtime in Tuscany is perhaps best enjoyed on a sidewalk café in Florence. But if you can’t make it there, you can get a bite of it with Giulia Scarpaleggia’s fantastic Apple Tart.