Julie Richardson, co-author of Rustic Fruit Desserts, demonstrates her method for making this quick and simple dessert

August’s Cookbook Club selection, Rustic Fruit Desserts combines the authors’ love of baking with their passion for fresh, seasonal produce.

We couldn’t wait to share these recipes from next month’s issue, including cumin-scented beef kebabs, vodka-spiked cherry tomatoes, and possibly the easiest strawberry ice cream ever....

Although the name sounds fancy, Chantilly Cream is nothing more than sweetened whipped cream.

Blueberries are the ideal fruit to use in a buckle because they sink into the cake batter yet retain their integrity while baking.

Making pie pastry can be quick and easy if you follow a few basic guidelines.

This pie can be made with many varieties of apples. Come late July early August, consider Gravensteins.

Paired with hot tea (hence its name) or coffee, tea cake is not overly sweet and tastes great as an afternoon treat

There are many ways to make pie dough, but in our experience, an all-butter crust is tried-and-true.

As part of a continuing series, José Andrés—who brought you cotton candy foie gras but won’t turn down an in-flight breakfast—tells us everything he consumed over the...