365 Magazine

I love that all the sweetness in this moist and tender cake comes from the fruit, so you don’t even need a replacement for sugar. I keep a stock of overripe bananas in my freezer for baking—when they’ve gone past the point of no return for eating, peel and place in a sealed container and … Read more

Makes 4 to 6 servings Around the time that we added a tiny pool onto the deck of our Atlanta home, I was experimenting with different ways to serve watermelon. I had gone to the Israeli market earlier in the week and found a bunch of tasty ingredients to play around with, so I threw … Read more

Baked cheesecake is one of my all-time favorite desserts. The ricotta adds lightness, and the dates add a subtle sweetness.

Peas? Yes, really! We use lots of vegetables and fruits to add natural sweetness to our baking, so why not peas? They are unusual, but rather fun, I think.

MAKES 1 (9-INCH) DEEP-DISH PIE FOR THE CRUST6 sheets honey graham crackers, broken up into rough pieces1⁄2 cup shredded sweetened coconut 1⁄4 cup firmly packed light brown sugar1⁄4 cup unsalted butter, melted FOR THE FILLING1 (14-ounce) can sweetened condensed milk2 large eggs1⁄2 teaspoon vanilla extract1⁄8 teaspoon kosher salt1⁄2 cup fresh key lime juice11⁄2 cups heavy … Read more

This chilly delight is oh so beautiful, and good for you, too! These popsicles are the perfect summer treat if you’re looking for some- thing sweet and healthy. Perfect for kids of all ages (and adults, too!). YIELD: APPROXIMATELY24 POPSICLES, DEPENDING ON MOLD SIZE RED POPSICLES1 frozen banana1⁄2 cup raspberry yogurt1⁄2 cup raspberries1⁄2 cup strawberries, … Read more

When you repurpose those delicious s’mores flavors into a simply stacked petit four, you’ve got a beautiful dessert that’s not only delicious, but can also be used at your next dinner party. YIELD: APPROXIMATELY 24 SERVINGS GRAHAM CRACKER CRUST 1 stick (1⁄2 cup) unsalted butter, melted1⁄4 cup granulated sugar1 teaspoon vanilla extract 1 teaspoon ground … Read more

RASPBERRY GRATINServes 6 This tasty dessert can be made with fresh berries or IQF (Individually Quick Frozen) berries. Serve the gratin warm, with crème fraîche or sour cream. Ingredients: One 16-ounce bag frozen unsweetened raspberries, or 1 pint fresh raspberries 3 croissants or Danish pastries, or leftover cake, cut into 1⁄2-inch pieces (2 cups) 3 … Read more

I am really into the idea of pies in bar form. They are easy to serve, easy to store and even easier to eat! These Lemon-Blueberry Bars have a crunchy top and a soft gooey center. You’ll get fresh blueberries and tart lemon in every rich bite, making these the perfect summer treat. YIELD: 20 … Read more

As The Actor-turned-chef’s new cookbook, Life is a Party, proves, throwing an amazing bash doesn’t have to involve a lot of time and trouble. Our July/August cover star shared a few with us: Brown Butter Mixed Berry Tart SERVES 12PREP TIME 20 minutesACTIVE TIME 20 minutesTOTAL TIME 1 hour 20 minutesEASY 1 cup (2 sticks) … Read more

SERVES 8 1¼ pounds panettone (Italian sweet bread) (see note) 1½ tablespoons unsalted butter, melted 4 extra-large eggs 6 extra-large egg yolks 5 cups half-and-half ¾ cup granulated sugar 2 teaspoons pure vanilla extract ½ teaspoon grated orange zest Kosher salt ⅓ cup sliced blanched almonds Confectioners’ sugar, for dusting 1. Preheat the oven to … Read more

Chef Chris Scott can tick off any number of cooking accolades. Bravo Top Chef finalist? Check. Member of the James Beard foundation and judge? Been there. Owner of the buzzworthy Butterfunk Biscuit Co. in Manhattan? Done that. He credits his maternal grandmother, “Nana” Browne, as the source of his passion in the kitchen, and a … Read more