Author: Gina Marie Miraglia Eriquez
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Author: Sal Marino
Author: Lori Longbotham
Author: Christina Tosi
Author: Kendra Vizcaino-Lico
Author: Kate Ewald
Author: Pamela Manovich
Author: Sarah Tenaglia
Author: Darina Allen
This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."
Author: Maria Helm Sinskey
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
Author: Anna Meshkat Liebling
Author: F. W. Pearce
A hint of fresh ginger gives these refreshing ice pops just a small kick of tingly heat.
Author: Tina Smith
Author: Christina Tosi
We used an empty 1/2-gallon cardboard milk carton as a mold for this cake to keep the checkerboard pattern even.
Author: Andrea Albin
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Author: Steven Satterfield
Author: David Lebovitz