Growing up on the East Coast, I tend to equate apple season to crisp weather and leaves changing from green to yellow or red. Even after 30 years living in Northern California, I am continually caught ...

What are you going to do with the apples you've picked this season? I can see them waiting for you now. Make an apple crostata with the recipe shared by Al Forno back in the day. It was one of Chef's ...

Go to a farmers market and your mind begins to race. Fava beans? What can I do with them? What about the asparagus? And look at those artichokes! Strawberries, mmmm. There are so many terrific ...

Giada De Laurentiis’ first book, “Everyday Italian,” based on her popular Food Network show, has been holding steady on bestseller lists since its publication last year. Just arriving in bookstores is ...

A crostata is the kind of free-form tart that looks best when completely rustic—the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This Easter stunner stars fresh ...

Cookbook author, chef and proud Midwesterner Amy Thielen said something on her radio show, “Ham Radio,” that rang true to me. In the winter, heartland cooks delve into recipes or cookbooks to decide ...

I LOVE FALL FRUIT and will seize any excuse to encase it in a buttery crust. Sure, an apple pie fits the bill deliciously, but a pear crostata is a little more surprising and a whole lot simpler to ...

This tart’s tender butter crust needs nothing but its fruity jam filling for a dessert that will be as impressive as it is easy to make. The lattice-style topping gives the pastry a pretty effect and ...

To make the crust, using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest and salt on medium speed for about 1 minute, until blended. Add the cold butter ...