This week, Faith Durand from The Kitchn is serving as a Guest Editor at Food52. She chose a Wildcard winner, answered your questions on the Hotline, and is continuing to share recipes from her new book, Bakeless Sweets -- because during summer, dessert shouldn't require an oven.
This was the first recipe I developed for Bakeless Sweets, having been seized by the dubious ambition to create the most over-the-top, Pinterest-slaying s'mores dessert ever. This was strange, as I don't like s'mores very much; I find the clash of textures hard to enjoy. But I had a soft, gooey s'more at a restaurant one evening, with a tender graham cake as the base, and I realized that the icebox cake was the perfect canvas for s'mores flavors. This one has real torched marshmallows (you'll need a kitchen torch) and rich chocolate custard, slathered between graham crackers that soften in the fridge. No sharp edges -- just pure s'mores bliss.
By day, you'll find me at The Kitchn (thekitchn.com), where I am executive editor and have a lot of fun writing about home cooking and kitchen design with our crackerjack team. I've also written several cookbooks, including the latest labor of love, Bakeless Sweets, all about pudding, panna cotta, icebox cake, no-bake cookies, and other no-bake desserts. I live in Columbus, Ohio, with my husband Mike, and a yard poised on the edge of becoming a garden!