This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.

In this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.

A semifreddo is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch....

Everyone’s free to be a kid again with one of these wickedly good frozen treats in hand.

Americans have learned to appreciate plain whole-milk “Greek-style” yogurt in all its thick, rich, creamy glory, and those attributes are played up here.

It might seem odd to describe something cold—ice cream—as sultry, but there is no denying genuine come-hither appeal.

This is a delicate dessert with golden, toasty caramelized bread slices.

A local invention, the redundantly named water ice is a cross between a Slurpee and sorbet, with an influence of Italian ice.

Sometimes a pie is much more than just a sweet end to a meal.