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 ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

The Apple Rhubarb Crisp, baked in an 8 x 8-inch dish, did not last long after it came out of the Times Leader test kitchen oven, which, for the uninitiated, is the oven in Mark and MT’s home kitchen.

“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 ...

Preheat oven to 400 degrees. Butter a 7 x 11 inch baking pan. In a large bowl, combine all filling ingredients. Spoon into baking pan. Using the same bowl, combine all topping ingredients. Cut butter ...

The apple crisp cheesecake bars from Buttercream Blondie owner Meghan McGarry were one of the most popular recipes of 2019 featured on Salon Food. The new makeover the pastry chef gave to the apple ...

I've never understood the hype around rhubarb, although I can appreciate why someone might be initially excited by its arrival. After weeks of eating cellared root vegetables and overwintered kale, ...

Fruit crisps and crumbles are some of the simplest dessert recipes you can make. In the heat of the summer, the last thing you want to do after a long day in the sun is spend too much time in the ...

If there’s one thing Ina Garten always gets right, it’s a cozy, crowd-pleasing dessert. And her strawberry rhubarb crisp might just be the Barefoot Contessa’s most underrated springtime treat. Made ...

WHILE I LIKE FEW desserts as much as a cold-weather apple or pear crisp made with oats and nuts, summer’s berries demand a more delicate topping. So, as the weather warms, I turn to polenta, otherwise ...

I’m a sucker for apple crisp. I thought the Iowa recipe I inherited from my mother was the best. Then I tried one from “The Foster’s Market Cookbook” by Sara Foster (Random House, $35). Both use the ...