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 ...

When I set out to decide what to serve for dessert for my parties, I looked to what is in season and let me tell you, here in Oregon after 5 straight months of rain, there's not much...in season. A ...

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 ...

Bright color and nice glossy texture make rhubarb jam a family favorite whenever that sweet spot of tartness and freshness is ...

The baking queen's simple recipe for rhubarb crumble, which is a classic dessert for a reason, is easier and quicker to make ...

If we’re going to have to worry about global warming, we are going to need some comfort food, right? And, I challenge you, what could be more comforting in any dilemma – global or local – than a slice ...

In the first 1938 edition of “Larousse Gastronomique,” an encyclopedic tome on gastronomy, editor Prosper Montagné advised treating and cooking rhubarb’s leaves as you would spinach. While the effects ...

For one professional baker, the key to the best apple pie is all in the method of preparation. Erin Eberlein-Sage, pastry ...