Dark brown sugar and real vanilla bean heighten the complex flavors of dark chocolate in this decadent beverage mix.
These vegan popsicles swirl layers of lime-spiked coconut milk with blackberry purée.
Here, almond creamer creates rich results without dairy.
Labneh, or yogurt cheese, is a Middle Eastern strained plain yogurt. Make your own by draining plain Greek yogurt in a strainer placed over a bowl for several hours.
Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios.
This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.
Cooked millet replaces wheat flour in this simple cornbread recipe.
Liddon recommends weighing the dry ingredients when baking gluten-free, so we’ve included those weights as well as volumes.
Sweet melon sorbet, accented with mint and ginger, melts in your mouth and cleanses the palate to finish a meal. The alcohol helps keep the sorbet smooth. Serve with chilled melon balls or a mixed fruit salad. If you’re using a 1-quart ice cream maker, churn the sorbet in two batches.