Looking for a frozen dessert that’s a breeze to prepare without turning on the oven? The lemon granita and cream recipe from Katherine Lewin’s new cookbook, Big Night: Dinners, Parties & Dinner ...

In the ninth century, Sicily came under Arab rule and with that came new foods like lemons, oranges and sugarcane. It wasn’t long before locals used those ingredients — along with snow from nearby Mt ...

Make the lemon-basil syrup: In a heavy-bottomed saucepan over medium heat, combine water, sugar and salt. Bring to a simmer, stirring to dissolve sugar. Remove from heat, stir in basil and steep 10 ...

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 ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. She creates a parfait, with layers of cubed watermelon ...

Although I was obsessed by all things Italian when I was a teenager and was lucky enough to visit several places in Italy, I never made it to Sicily. Then again, neither did I achieve my other ...

Summer's full-flavored fruits and herbs demand only a metal pan, a kitchen fork and some time in the freezer to emerge as the refreshing Italian water ices known as granitas. OK, a sieve or a blender ...

Lovers of ice cream, granita and other sweet treats, rejoice: Benny’s Dariette, 1402 Montague St., opened for the season on Friday. The dariette offers a variety of granita flavors, including lemon, ...