The holiday baking season is officially here. Sugar cookies, coconut cake, yule logs, bonbons fruitcakes, snickerdoodles: You name it and we’re baking it. In this week’s food section, we’ll have a ...

Perfectly ripe, the pear is a paradox: verging on crisp, yet soft as velvet. With every juicy bite, its delicate flavor invites comparisons to nectar and flowers and meadows, but there’s no need ...

Instructions: Preheat oven to 350 degrees. In a large bowl, whisk together the eggs, 2/3 cup sugar, pinch of salt and orange zest until foamy and smoothly blended. Whisk in the flour, baking powder ...

I can’t believe that this is my first cake recipe I’m sharing with all of you. Cake is my favorite thing to bake, and during the height of the pandemic, I was baking a cake at least twice a week. I ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

In my humble opinion, cardamom is under-appreciated in western cooking. A pinch of ground cardamom lends a exotic sweetness to almost any dish you choose. It’s true that too much can become ...

Every year for Diwali, Hetal Vasavada’s parents used to pull her out of her New Jersey elementary school to visit friends and family living nearby.

Paired with a persimmon salad and followed by a plum-cardamom upside-down cake, this vibrant David Tanis menu is one for the ...