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.
Fragrant with orange and lemon, these bright-and-cheery cupcakes are a great use for extra summer squash. Garnish with edible flowers such as pansies or lavender for a garden-fresh touch.
Something special for a weekend breakfast.
This is an elegant make-ahead dessert that both kids and adults enjoy. Fresh basil helps highlight the strawberry flavor in the sorbet layer of the terrine.
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.
Chia seeds combined with non-dairy milk make a great egg substitute in these naturally sweetened vegan muffins—they also add a delicate crunch that’s reminiscent of poppy seeds. Frozen or canned fruit quarters will also work in this recipe in place of the fresh stone fruit.
This tender cake brings out the sweet side of fresh summer corn.