Last week at a beach picnic, my friend Stephen (coffee aficionado, Big Green Egg aficonado, everything food aficionado) told me about a s’mores variation that I couldn’t resist trying. He’d read about s’mores semifreddo online, abandoned it for being too complicated (home-made graham crackers and ice cream, who can blame him?), and struck out on his own with a pared down version using storebought ingredients and a little culinary improv. Adapted from Stephen Cornick. —Amanda Hesser
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