One summer afternoon, I was dragging. Hot, tired, and looking for a pick-me-up. The kids were restless, so I grabbed what we had in the freezer: vanilla ice cream, fresh strawberries, and a drizzle of honey. We layered it all in mason jars and called them "Mom's Fancy Sundaes." Their faces lit up li...

The first time I grilled peaches was on a whim, during a backyard cookout with friends. I had a few too-ripe peaches and thought, “Why not?” I brushed them with a little coconut oil, sprinkled on cinnamon sugar, and tossed them on the grill. What came off was golden, caramelized magic warm, juicy pe...

This mango mousse was born out of a lazy summer craving for something cold, creamy, and fruity — without the heaviness of a typical dessert. I had a ripe mango, some Greek yogurt, and honey... and within minutes, this golden, cloud-like mousse came to life. It’s now one of my favorite summer recipes...

Sarah’s Story:

I first made strawberry panna cotta for a little dinner party when I wanted something beautiful but not complicated. I used Greek yogurt instead of heavy cream, fresh strawberries from the farmer’s market, and a drizzle of honey — and it turned out so creamy and light, no one believe...

Sarah’s Story:

I first baked this almond raspberry cake on a lazy Sunday when I had raspberries that were just too pretty to waste and a craving for something homemade but not too sweet. I swapped in almond flour for extra moisture, added maple syrup instead of refined sugar, and it turned into thi...

Sarah’s Story:

I know — corn in ice cream sounds wild. But trust me, the first time I tried it at a local fair, I was hooked. Sweet, creamy, and a little nostalgic, it tastes like summer in the best way. Now I make it at home using fresh corn from the farmer’s market, Greek yogurt or coconut milk, ...

Sarah’s Story:

This gelato happened on a hot day with a bowl of overripe peaches and no ice cream in the freezer. I blended them up with a little coconut cream and froze it — and oh my goodness, it was silky, sweet, and so fresh. Now we make versions of this all summer long with whatever fruit’s in...

Sarah’s Story:

I grew up eating blueberry buckle every summer — my grandma made it with wild Maine blueberries and a buttery crumb topping. I’ve lightened it up over the years using less sugar and Greek yogurt instead of sour cream, but it still tastes just like I remember: soft, cakey, bursting wi...

Sarah’s Story:

I first made these grilled berry skewers during a family BBQ when I had a bunch of berries left over and wanted to try something different. I tossed them on the grill, gave them a quick drizzle of honey, and wow — they were warm, jammy, and so good with a scoop of Greek yogurt or a d...

Sarah’s Story:

I first had semifreddo at a little beach café while on vacation, and I was hooked. It tasted like ice cream and mousse had a baby — light, fluffy, but still creamy. When I got home, I started experimenting with key lime juice and Greek yogurt to keep it a bit lighter. Now this is our...

Sarah’s Story:

This lemon sorbet started as a way to cool off after soccer practice and errands in the heat. I didn’t want anything creamy — just clean, bright, and tart. I squeezed a few lemons, sweetened it just enough with honey, and froze it. That was it. And it’s still my go-to when I want som...

Sarah’s Story:

One Valentine’s Day when I didn’t feel like buying one more box of chocolate, I made these at home instead. They were so easy (and honestly so much better) that now we make them every summer with fresh berries from the farmer’s market. Sometimes we sprinkle sea salt, crushed almonds,...