This recipe was originally published with the article, Berries of the Heart.
What could be more comforting (and spring-y!) than a jumble of crunched up meringues, whipped cream, and strawberries?
It’s easy to make and a delicious chilled dessert for a hot August night.
To make the pie, Claire drove to a farm in Chilmark to buy the right ratio of sweet-tart Macoun and Cortland apples to mild aromatic McIntoshes.
Macaroons are easy with this recipe, modified for home bakers, since they take only ten to fifteen minutes to prepare for baking.
Michael, who’s gluten-intolerant, really appreciates this dessert by Injy Lew, a native of France who lives in Oak Bluffs.
Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.
When Setzu Zeender was pastry chef at Sweet Life Café in Oak Bluffs, this rich, lavender-scented custard with a bronzed, crackly top was a mainstay.
Rachel Vaughn, a private chef who works on Martha’s Vineyard and in Bozeman, Montana, started making these rustic fruit crostatas years ago.
Debbie Magnuson of Tiasquin Orchard in West Tisbury shares this recipe for one of her favorite fall treats.
