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 ...

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 ...

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 ...