I think this really says it all. I have written so many recipes for trifle, I scarcely dare reiterate my love for it, but this, perhaps the most traditional of my offerings, shows the sensational, ...

Put the dried apricots into a saucepan with the water, and add the sugar and juices from the lemon and tangerine or orange. Bruise the cardamom pods with the back of a knife to release the seeds, and ...

Nigella shares some of her shortcut recipes, from super fast roast lamb with rosemary and port, to rapid roastini, instant orange and blackberry trifle, and crustless pizza.

In last week’s New Yorker, Bill Buford boasted of an impressive feat: He spent three straight days watching the Food Network and didn’t entirely lose his mind. Indeed, he emerged coherent enough to ...

The first time I can remember eating trifle was after a birthday meal in college. My good friend Russell Cook, a Richmond-based chef who also happens to be a fellow trifle fan, sent me home from his ...