Making fruit-based caramel sauces is something I learned from Lindsey Shere at Chez Panisse. Because you don’t quite recognize it-is it f...

Pedro Ximenez is that syrupy dark sherry that smells of dried fruits, sun, and molasses-tinged caramel. I cannot taste it without thinkin...

Wine jelly is one of the prettiest, lightest, and easiest desserts you can make. After the wine has set, chop it into cubes and slivers s...

This is a dessert to brighten a winter evening. Consider the deep plum reds punctuated with dark prunes and the more delicate tones of wh...

Blackberries are just as appealing as strawberries with rhubarb, if not more so, and certainly far more dramatic looking. But since straw...

I didn’t understand why people got swoony about the combination of peaches and blueberries until I spent a few summers in the Northeast. ...