Author: David Lebovitz
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Author: Jeanne Thiel Kelley
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Diane Morgan
Author: Karen DeMasco
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Author: Gina Marie Miraglia Eriquez
Author: Marla Orenstein
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Author: Deb Perelman
Tart huckleberries add zing to these tender muffins, topped off with a crackly, sweet brown sugar-cinnamon crust.
Author: Anthony Doerr
Author: Lauren Chattman
This mousse-like dessert has the tartness of passionfruit and the creamy richness of sherbet without any of the hard work.
Author: Jessie Sheehan
Author: Andrea Albin
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Author: Lorraine Pascale