Serves 10. Recipe is adapted by Corinne Cook from a recipe she found in her mother’s recipe box. “Mama made this and topped it with any fresh fruit in season,” Cook said. “Make in a springform pan ...

Simply wonderful, flavorful, and easy to make our rhubarb and almond tart is a real winner. We will show you how to make it ...

Even more than hors d’oeuvre, a New Year’s party needs dessert. Ringing in the New Year with something sweet symbolizes the wish for a sweet year ahead. Besides, if you’re celebrating late into the ...

This fig and almond tart is gorgeous. The frangipane melts into the almondy crust. Fresh figs burst with flavor. The dough is delicate and somewhat difficult to handle, but well worth the effort. It’s ...

Wisk eggs in a large mixing bowl. Stir in sugar until blended. Add heavy cream, almonds, and orange juice and mix until well blended. Stir in cranberries and apple snitz. Melt butter in a 12 inch ...

Preheat the oven to 360 degrees. In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it ...

Heat the oven to 425° with the rack in the upper middle position. Line a rimmed baking sheet with parchment paper and place the pastry on top of the parchment paper. In a bowl, toss the cherries with ...

In a food processor, pulse the flour, sugar and salt for a few seconds until combined. Add the butter and pulse until the mixture becomes crumbly and resembles coarse meal, about 10 pulses. Beat the ...

This stunner can be unmolded right at the dinner table. Stash the whipped cream in the fridge during dinner, and give it a quick stir before serving. The dessert has a dreamy light and airy texture ...

**Ingredients for an 18cm Tart:** *Dough:* - 60g unsalted butter - 30g powdered sugar - 1 egg yolk - 110g cake flour *Custard ...

Call it the battle of the soft-shell crab. Quinn Hatfield, chef and co-owner of Hatfield’s, didn’t want them on his menu -- they’re best eaten simply, he thought, and he knew that they’d be so popular ...