This glorious dessert is easy to deliver if tackled in increments. I usually make the “pizza” crust the night before or freeze it one week ahead and the cream-cheese filling the morning before it’s served. Then comes the fun: arranging and glazing the beautiful summer fruit!
Author: chefalice
This light and creamy chilled soup is enhanced with the addition of the nutty-flavored and protein-packed quinoa. Quick and easy to prepare, it’s the perfect summer lunch.
This delicious Warm Seafood Salad takes inspiration from the cuisine of the French Riviera, very near the part of Italy where I spent my childhood. I love the combination of tomatoes and black olives with arugula, all bold distinct flavors that remind us of the Mediterranean. The combination of butter and olive oil is also distinctly French–Italian, and it has the practical purpose of not burning the butter while you cook.
Layer upon layer of lusciousness! Who doesn’t love this classic?
This dairy-free, no-bake cheesecake is creamy, delicious, and has the cream cheese–like texture you want in a cheesecake. It takes only about thirty minutes to make once all the ingredients are ready, but it does require some inactive time: one to two days to allow the cashews to ferment and four to six hours for the cheesecake to set in the fridge.