Alex Lau
Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.
As energizing as an energy bar, with a much simpler ingredient list.
Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant 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.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.