As we desperately await the arrival of spring, we can’t help but appreciate the warming comfort of a piping hot dessert. This recipe from Marissa Hermer of Bravo’s Ladies of London is elegant enough ...

“IT’S all about the fruit,” says Sherry Yard, executive pastry chef at Spago. “A crumble should maintain the integrity of the fruit.” It should -- and it does. These days L.A.’s smartest pastry chefs ...

Crumbles are climbing to new heights, says Betty Hallock in the Los Angeles Times. No longer content with “effete versions of pie interruptus,” pastry chefs are using seasonal fruits to create complex ...

Fruit cobbler is one of those desserts that works in every season. It turns fresh or frozen fruit into a warm bake with a ...

If you're planning on cooking a delicious dinner this Sunday, you've got to think about pudding as well. Now that the clocks have gone back and the days are getting longer, comfort food is a must — ...

Why mess with a good thing when you’ve got it down pat? That’s how Lindsay Conrad feels about her great-grandmother’s renowned pie crust recipe, which she used to bake her double blue ribbon, ...

Preheat the oven to 375 degrees. For the filling, put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together, making sure that the fruit is well covered. Transfer the ...

I love it when somebody writes to me that they love my recipe and it’s one I tested a bunch of times and sweated over, and then they immediately tell me all the ways they changed the recipe, so it isn ...