There’s something special about recipes that have stood the test of time and the ones handwritten on old cards or tucked in family cookbooks, carrying the flavor of generations. These rustic recipes ...

Prepared the traditional way, this rustic chicken shawarma is slowly roasted on a spit over steady heat until the outside ...

“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can't deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished.

You’ve just gone crazy at the farmers market, snapping up the snap peas, perhaps, or scooping up bushels of stone fruit. What now? If you’re Ann M. Evans, co-founder of the Davis Farmers Market, you ...

This easy, free-form tart can be made with homemade or store-bought pie crust. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss ...

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...

On a trip to Paris last month, I ate Chocolate Mousse many times in restaurants and cafes, where it's been on menus for decades and never gone out of style. It was pretty wonderful every time and I ...