I love just about any baked good that involves fruit: crisps, crumbles, cobblers, pies, galettes, you name it. And I have a particular affinity for summer stone fruit and berries. Even though there’s ...

It’s not unusual for a fruit cobbler to be mistaken for a crumble, or a crumble for a crisp, the jammy identity of one bubbling over into the next. But I always had thought that cakes, with their firm ...

Most of my summer desserts put fruit in the starring role. One of my favorites is a nectarine-berry cobbler with a buttery biscuit topping that's easier than pie to prepare. It can be made several ...

Fruit Filling:1 pound fresh, ripe necatarines1 cup sugar1 teaspoon vanilla extract or almond extract1 Tablespoon cornstarchSlice the fruit off the pit and cut into bite-sized chunks. Place in a medium ...

If there was an “it girl” of the fruit world, peaches would take the crown every year. The summer stone fruit is beloved by all, and for good reason. When they are ripe, peaches have a tender and ...

1/3 cup milk or 1/2 cup heavy cream (soy milk works fine, but the dough won’t be as fluffy) Remove the pits and quarter nectarines and plums. Add the sugar/agave, flour, lemon juice/water, and ginger ...

Everyone loves pie. It’s good for breakfast, with a strong cup of coffee, or in the afternoon. And if it’s offered for dessert, it is difficult to resist. Right now, with summer fruit in abundance, it ...

It’s not unusual for a fruit cobbler to be mistaken for a crumble, or a crumble for a crisp, the jammy identity of one bubbling over into the next. But I’d always thought that cakes, with their firm, ...

My tomato crop is dismal this year. Something is eating the plants from underground: one by one they fall as the alien predator advances, and the plants that are left are weak with few green tomatoes ...

A few weeks ago, I had the opportunity to enjoy a great yet simple dinner at Chez Panisse restaurant in Berkeley. I would definitely recommend this fabulous establishment to anyone who is an active ...