We go to great restaurants for magic, for an extraordinary experience that is beyond our reach as home cooks. And so how to explain that the single most memorable dish I had at Alain Passard’s ...

James Laird, chef and owner of Restaurant Serenade in New Jersey, shares his fresh and easy spring recipes. We apologize, this video has expired. He shows us how to make a quick and bright asparagus ...

Cast-Iron Skillet Blueberry and Peach Cobbler, from Kelsey Nixon's "Kitchen Confidence." (Photograph by Sarah Remington) Mid-August is prime time for summer fruit. At farmers markets and the produce ...

Healthy southern cooking is the best of both worlds! Mee McCormick, author of My Pinewood Kitchen: A Southern Culinary Cure and owner of the Pinewood Kitchen & Mercantile just outside of Nashville, ...

Preheat oven to 375 degrees. Grease a 2- to 21/2-quart baking dish with butter and set aside. In a large bowl, combine the berries and sugar, toss well, arrange evenly in the baking dish, and set ...

1. Set the oven at 400 degrees. 2. In a food processor, combine the all-purpose and whole-wheat flours, brown sugar, baking powder, baking soda, and salt. Pulse to blend them. Add the butter and pulse ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Mixed Berry Cobbler With Mascarpone and Lemon Cream (E. Jason Wambsgans/Chicago Tribune/TNS) Yield: 8 servings 1 ¼ cups cake ...

½ cup (1 stick) unsalted butter, very cold, cut into small pieces Notes: I use Bob’s Red Mill decorating sugar to gild my cobbler and pie crusts during the summer fruit season. • Use a deep 9-inch ...