As I cut into a blintz and the sweet steam of the filling escapes, I revert to that child sitting in my mother’s kitchen.
This recipe is a no-bake dessert. I also love that it bypasses refined sugar altogether. The sweetness comes from the maple syrup and raisins.
These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
To be fair, Granny made a mean persimmon pudding, but Daniel Orr's recipe takes it to the next level. Also today, it's Lisa Dorazewski's persimmon donut glaze.
It's time you upgraded your traditional persimmon pudding recipe.
The beer and vanilla bean complement each other nicely so that you get just a hint of ale flavor at the end of each spoonful of ice cream.
This recipe was my first attempt at flambé. It was a perfect way to prepare some underripe pears.
This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
Cary Fowler is a Senior Advisor to the Global Crop Diversity Trust. On this week's show, he talks about unintended consequences of the rise of big agribusiness.
Gordon Edgar says all cheddar, from Kraft to Cabot, come from the same basic recipe. Converting farmland back to grassland. And, chocolate cake for dessert.
No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.
Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.
Many poultry shows have been canceled. What this could mean for Jana Wilson's rare chicken breeds. Flan with Seth Elgar. And, farm chemicals and cancer rates.
Seth Elgar pushes his caramel sauce past sweet into dark, rich and deep. It's the perfect sauce for this simple flan recipe.
From duck to coleslaw, this meal has something for everyone. The joy and frustration of teaching kids food values. A view from inside a meat processing plant.
Jonathan Bloom explains three reasons why food might not make it from a farm to your plate. Delivering food to kids in the summer. Fruit meringue for dessert.
Green Bean Delivery looks a lot like a food hub. Co-owner and CEO Matt Ewer explains. Chefs struggle to go local. Strawberries in the garden and on our plates.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
This gluten-free and vegan chocolate pumpkin pie has just the right amount of sweetness and heat.