desserts

Somewhere in that murky middle ground — where salt meets sugar, where fat meets fruit — that’s where the best desserts live.

I was tired of winter desserts, of fudgy cakes and stewed fruits, of warm spices clinging to everything like a wool coat.

Use it in desserts, like a unique fruit cocktail with pernod, fennel fronds and tarragon for a layered anise flavor.

Red No. 3 — which gives certain foods and drinks a bright, cherry-red hue — is commonly found in candies, artificial fruit products, processed meats, frozen desserts and baked goods and snacks.

Fruit is often relegated to snacking, breakfasts and desserts — but why limit it?