Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.

Made from cornmeal, this versatile dish is the perfect canvas for a wide array of vegan and gluten-free creations. In this ...

Scrape the compote into a heatproof bowl and let cool completely. Pick out the ginger. Scoop vanilla ice cream into glasses or bowls and top with the peach-blueberry compote. Garnish the sundaes ...

An exquisite dessert blueberry dessert recipe from the kitchens of Taj. Mille feuille is a French shortcake made with flour, sugar, eggs and butter. Here is one that comes with a blueberry compote ...