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magazine hot tin roof sundae
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Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. I couldn't resist using chocolate-covered peanuts instead and folding them into the ice cream, where they become embedded between layers of fudge ripple.
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Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
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Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant dessert.
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Summer dessert should be anything but complicated. These buttery crumbs work on pretty much anything.
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What could be more basic than an ice cream sundae? Our version has a luscious chocolate-caramel sauce spiked with bourbon and studded with macadamia nuts.
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Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
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Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.
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For this edible interpretation of Old Glory, rows of raspberries, some glazed with jam and some dusted with powdered sugar, form the American flag’s red and white stripes; blueberries represent the starry field of blue. One tart will have seven rows of berries; the other six. Use smaller berries for the seven-row tart. If you have only one tart pan, you can bake the shells consecutively; let the first shell cool completely in the pan before removing. The interior of each tart shell is brushed with melted chocolate before it is filled; this is an optional step for added flavor. An easy variation (see below) yields three solid-colored tarts in blue, white, and red—also the colors of the French flag—perfect for a Bastille Day celebration.
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Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.
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Pretty sundaes that have tons of mint flavor—in the fudge sauce, sugar topping, ice cream, and crumbled cookies.
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Shopping
Why wear sticky, greasy SPF when you can slather yourself with Vacation sunscreen mousse?
Hilary Cadigan
Culture
Everything Bon Appétit's editor in chief Dawn Davis is cooking to kick off the season.
Dawn Davis
Cooking
What's the best ice cream sundae you ever had?
Diane Chang
Lifestyle
Ladies and gentlemen, meet our new wine columnist.
Sam Dean
Culture
It's sweltering and you need something cool--especially when you're cooking. Here are seven ear- and handpicked summer songs that are worth sweating to.
Michael Singer
techniques
What's the move when it's 100 degrees out and the last thing you want is full-dairy ice cream? This chile mango sundae, of course.
Elyssa Goldberg
Videos
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Join Chris Morocco from the Bon Appétit Test Kitchen as he makes hot honey radicchio salad. This recipe enjoys a little more heft courtesy of some toasted hazelnuts and quinoa so it’s worth seeking out black or red quinoa, which have an extra-firm bite.
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Executive pastry chef Caroline Schiff of Gage & Tollner transforms a 70-year-old Nesselrode pie recipe into a decadent ice cream sundae.
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Whip up this great side for your summer bbq! Nothing beats a sour cream 'n' onion potato salad on a hot day!
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This year's election has been straight up stressful no matter which side of the aisle you fall on. To give you some much-needed delicious distraction we asked the owners of Butter & Scotch, a bakery bar famous for it's witty cocktail names, to make us a yummy sundae for each candidate. So sit back relax as we show you how to make the "You're Fired" and "Hot Sauce in Her Bag" sundaes.
You can check out their super fun cookbook here: http://www.butterandscotch.com/cookbook
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Join Chef Chrissy Tracey as she makes a rum-soaked fruit and coconut crisp sundae. The syrupy topping made from fresh in-season berries can even be added to sparkling wine for an easy brunch cocktail.
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Presented by Capital One. Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In our first episode exploring the 2025 Hot List, we visit three new hotels worth booking expressly for their culinary excellence.