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cooking.nytimes.com
These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.
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A rich crêpe cake recipe with ham and cheese.
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Get Scallops with Mango and Avocado Recipe from Food Network
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These light doughnuts are adapted from Robert Jorin, a third-generation Swiss baker at the Culinary Institute of America at Greystone.
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This French toast recipe uses vanilla and almond extracts to deliver a sweet and flavorful version of the breakfast favorite.
cooking.nytimes.com
This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar Make sure to serve it with either whipped cream or crème fraîche for a cool contrast; crème fraîche has the advantage of also adding tang.
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Get Butterscotch Pie Recipe from Food Network
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Moist and packed with banana flavor, the healthier version of this bread uses less butter and replaces it with non-fat yogurt.
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Skip the ice cream. Blackberries, raspberries, blueberries, and coconut make this yogurt parfait the perfect (and healthy!) summer treat.
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This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.
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This recipe is a perfect refresher for a hot summer day or to quench a raging thirst! Absolutely delicious! To make it thick, simply use berries frozen!
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A baked corn casserole has crumbled bacon for extra flavor.