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 ...

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 ...

Why mess with a good thing when you’ve got it down pat? That’s how Lindsay Conrad feels about her great-grandmother’s renowned pie crust recipe, which she used to bake her double blue ribbon, ...

600g rhubarb, cut into 5cm lengths (the size depends on the width and shape of your serving glasses or dishes) 1 vanilla pod, split lengthways, seeds scraped out juice of 1 orange, plus 3 strips of ...

Technically, the difference between rhubarb crisp bars and rhubarb crumble bars is primarily in the texture of their crumb topping. A traditional crisp topping includes oats and sometimes nuts, giving ...

I love it when somebody writes to me that they love my recipe and it’s one I tested a bunch of times and sweated over, and then they immediately tell me all the ways they changed the recipe, so it isn ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. One of the things that I absolutely love about living in Iowa is our access to locally-grown produce ...

Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust. • 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c. Preheat the ...