WHEN the retired carabiniere wedged next to me on the plane to Venice would not stop talking about the wild asparagus he forages in springtime, I figured I was on my way to the Easter promised land. A ...

In food processor, pulse flour, sugar, baking powder and salt. Add butter, pulse until pea size, add water and pulse until the dough just barely comes together. Wrap dough in plastic, flatten and put ...

Devoted foodies and restaurant newbies love The Feed. Sign-up now for our twice weekly newsletter. I’ve mentioned before that I love all things pie. And now that fresh rhubarb and berries are popping ...

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat ...

Strawberry season always surprises and delights me. Just as I program myself to settle in for a cold winter, Valentine’s Day arrives, and shortly thereafter the first beautiful Florida strawberries.

At some point this summer, you’ve proudly held up your ice cream cone like it was the Olympic Torch and hashtagged it up for Instagram. (Ice cream is the quintessential summer dessert and it looks ...

Strawberries, with their vibrant colour, juicy sweetness and endless versatility, are the star ingredient of summer dishes. To go beyond strawberries and cream and make the most of the fruit while ...

Place the berries, sugar and lemon zest in a sauce pan bring to a simmer and let cook stirring often for 20-25 min. Let cool until thick and use as a light coating on the Galette. Line two rimmed ...

1. Combine the flour, sugar, salt and lemon zest in a mixing bowl. Cut the butter into half-inch thick slices and add to the bowl. Using the tips of your fingers or a pastry blender, work the ...