On a very hot day, we crave a cooling scoop of something light, bright, and purely delicious. But in the world of frozen desserts, there are as many variations in form as there are flavors in the ...

Summer break is in full swing—and your sweet little snow cone is all grown up and graduated granita cum laude. Granita, also known as granité, is a semi-frozen dessert made with sugar, water, and any ...

There is something to be said about undertaking a complicated recipe. The thrill of a new challenge, flying solo with nothing more than your blind faith in the written word and the lure of a pretty ...

The only thing better than a good recipe? When something’s so easy to make you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and ...

There is something to be said about undertaking a complicated recipe. The thrill of a new challenge, flying solo with nothing more than your blind faith in the written word and the lure of a pretty ...

Combine 2 cups pomegranate juice and 1/4 cup sugar in 8x8x2-inch glass baking dish. Stir mixture until sugar dissolves. Cover and freeze until granita is firm, at least 8 hours or overnight. Combine ...

Place yogurt in a large measuring cup with a spout; set aside. Combine cream, sugar, vanilla bean paste, and salt in a small saucepan. Heat over medium-low just until steaming, about 6 minutes.

The chefs behind Torrisi, Bridges and Lei share their takes on the semifrozen treat, an Italian classic that’s both versatile and easy to make. The chefs behind Torrisi, Bridges and Lei share their ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Come summer, my freezer is stocked with pints of ice cream. While it ...

Granita is one of the greatest gastronomic joys of Sicily, a tradition dating from Arab dominion and the nevari snow dealers, who hauled blocks of snow to the city from the slopes of Mount Etna. The ...

“I like to karate-chop diners with something different at the end of the meal,” Michael Solomonov says. He does that with this cool dessert of rose-scented rhubarb and honeydew melon granita topped ...