Should readers be looking for something savory-sweet, a little crunchy and pretty to serve on holiday weekend mornings, I have just the thing for you. It is a rustic fruit tart. The French call it a ...

Juicy peaches, luscious mangoes, golden apricots, deep purple plums and burgundy red cherries are beckoning from produce counters just as they do every year at this time. They are known as stone ...

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 ...

Once you've made a crostata, you'll never make a pie again. They're simple, versatile and supremely delicious. In this recipe, I use peaches and blackberries for a taste of true Americana. When I was ...

A gorgeous open-faced tart made with frozen summer fruits is a nice way to celebrate Pi(e) Day. Nicole Walsh, owner with her husband, Jon Goodman, of Clear Flour Bread in Brookline, makes this ...

When I am in a pinch for time but want something special for dessert, I’ll make a crostata. Sometimes called a “galette” in French cooking, this free-form tart has endless variations. A crostata is ...

Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. As a dessert, it hits the same luscious, ...

In October, I flew to Paris to visit a friend living there. We were there to do research in Normandy for her next book and spent days driving around the French countryside — eating moules frites in ...

CONCORD, N.H. - Three pounds a day! That's how many raspberries my tiny - and until recently untended - patch has been producing this week. It's left me astounded and my freezer bursting. I knew I'd ...

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