The Saturday Night Pasta author’s summery recipe is so low-touch, you can skip the base altogether if you want. It’s from Two ...

To prepare the tart with cream, melon and raspberries, start with the shortcrust: in a large bowl, pour the flour, cubed butter (1), and a pinch of salt (2). Add the lemon zest for flavor (3). Work ...

Honestly, how many people actually make pies from scratch? With all the time constraints these days, it is just seems easier to buy a pie. Sometimes the flavor disappoints and the crust is lacking ...

Warm cream in a small saucepan over medium heat. Whisk in tea and let steep for 5 minutes. Strain cream through a fine mesh strainer lined with cheesecloth into a large bowl; discard tea leaves. Cool ...

Spoon the rhubarb into the tart case. Spread the cream and egg mixture on top. Bake for 25-30 minutes (again on the baking ...

6 tablespoons unsalted butter, cut >into 1/2-inch cubes and chilled> For filling: 1 (3-ounce) package cream cheese, >cut into chunks> 1/4 cup plus 2 tablespoons >superfine sugar> To prepare tartlet ...

This red, white and blue dessert published in Gourmet almost 20 years ago is one Marcelle loves to serve on holidays such as Labor Day, 4th of July and Memorial Day. Makes 8 to 12 servings FOR THE ...

I recently wrote about the summer’s best Pop-Tart prep technique–freezing them–and it seems like that just wasn’t cold enough for Lifehacker readers. Frozen Pop-Tarts are deliciously cool, but never ...