We have reached the melting point. Solid and liquid are at equilibrium, and my ice cream scoop is dripping down the cone and up my arm. This week, our Facebook fans sought refuge from the summer heat in dishes that melt even before they reach your mouth. Cool off with raspberry sorbet and icebox cheesecake, plus a glorious biscuit soaked in butter that we just had to include.
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Lemon Icebox Cheesecake
Posted by Richard Stokes
Recipe from Cook's Country (June/July 2010)
Posted on Cook's Country Facebook
Raspberry Sorbet
Posted by Diana Cannone
Recipe from Cook's Illustrated (July 2012)
Posted on Cook's Illustrated Facebook
Tall and Fluffy Buttermilk Biscuits
Posted by Toni-Lynn Quach
Recipe from Cook's Illustrated (July 2004)
Posted on America's Test Kitchen Facebook
About the Author: Belle Cushing
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