[Photo: Robin Bellinger] In casting about for a fruit salad that outshines your typical melon-grape-sad-strawberry combination, I came across this fall fruit compote in Chez Panisse Desserts. It's awfully sweet, and so maybe not quite right to serve as...
Continue reading »
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays to help us cook through seasonal surplus with ease. [Photographs: Carolyn Cope] One of the happier symptoms of this chronic condition we call adulthood is the...
Continue reading »
This recipe is great as a topping over grilled pound cake, which you can read about here. - makes 6 servings - Ingredients 2 tablespoons unsalted butter, melted 1/4 cup packed dark brown sugar 1/2 cup gold tequila 1...
Continue reading »
[Robyn Lee] North Carolina-based mystery author Margaret Maron just published her twenty-fifth title, Sand Sharks. Maron, like her protagonist Judge Deborah Knott, grew up working on a farm and did her fair share of fruit-picking and jam-making. Even though...
Continue reading »
The following recipe is from the March 11th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I'm one of those people who is guilty of never eating breakfast—unless cold pizza counts. It's...
Continue reading »
Some take the high road, and some take the low. But me, I like to walk somewhere in the middle. When figuring out how to "caramel" my apples from apple-picking, I knew I didn't want the sugar sheet wrap-on...
Continue reading »
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on poached peaches. —Ed Levine...
Continue reading »
Free-form pies, sometimes called "galettes," are one of the most homey and rustic desserts out there. A simple crust is folded around a heaping pile of fresh fruit sprinkled with sugar, then baked on a cookie sheet until caramelized and...
Continue reading »
