What started as a small task to find and create a recipe worth the calories and filled with autumnal flair turned into a larger lesson about patience and acceptance that caramel does in fact burn ...

This week, we’re spotlighting recipes from The New Sugar and Spice: A Recipe for Bolder Baking by Samantha Seneviratne (Ten Speed Press), the New York-based writer behind the blog Love, Cake. This ...

What started as a small task to find and create a recipe worth the calories and filled with autumnal flair turned into a larger lesson about patience and acceptance that caramel does in fact burn ...

Serve this savory-sweet tart as a decadent brunch centerpiece, or cut it into slivers to add to a cheese board. While this recipe is designed for a flameware pan, it can be made in a metal ...

This Aug. 16, 2017 photo shows a pear tarte tatin in New York. This dish is from a recipe by Katie Workman. (Sara E Crowder/Katie Workman via AP) ...

Fresh pears and spiced red wine caramel make this dessert stand out, while store-bought puff pastry makes it easy to prepare. Shawn McClain is a renowned American chef, restauranteur, and founder of ...

Position 1 rack in center and 1 rack in top third of oven and preheat to 375°F. Sprinkle sugar evenly over bottom of heavy 9-inch-diameter cake pan with 2-inch-high sides. Scatter butter cubes over ...

Before now, I had never made a tarte tatin. It sounded just plain scary — flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why would anyone put ...

Whenever I play the name-the-best-meals-of-your-life game, I always include the lunch my mother took me to at La Brasserie in Washington, D.C. At age 13, I thought the restaurant, housed in a ...

Whether it's a casual gathering around the table or a festive dinner party with candlelight, baked fruit desserts make a statement at the end of the meal. They sustain the momentum rather than ...

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why ...

Taxi cab confession: Before now, I had never made a tarte tatin. It sounded just plain scary – flipping a pan over so that the fruit ends up on top and the crust ends up on the bottom. Such drama! Why ...