Michael Graydon & Nikole Herriott
Use any stone fruit you like, alone or in a combination.
Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
Froyo for one, made in a blender and topped with a crackly magic shell.
Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.
As energizing as an energy bar, with a much simpler ingredient list.
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant dessert.
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.