It’s literally bursting with blueberries! This fruity fluff relies on three kinds of blueberries: fresh, freeze-dried, and preserves for its gorgeous lavender hue and fruit-forward flavor. There’s no ...

Making vegan mousse can be tricky. Using chocolate is a common way to help structure and flavor it, but chef Katie Reicher struggled to with developing a non-chocolate version. “I had a “eureka!” ...

Beat cream in medium bowl until stiff peaks form. In another bowl use a mixer and beat lemon curd, cream cheese and almond extract until smooth. Stir curd mixture into whipped cream until blended.